Instagram Mystery Box | RECIPE IN ENG

January 18, 2018

So you saw the post on Instagram Brokedinner and I decided to set for ourselves and is now here for the recipe? Got you! It's on. 


To add to the little challenge, we have created 10 questions for each other that we are going to answer in a LIVE over at @soignefood 's instagram channel while doing a full day takeover of their account. Going to be fun I'm sure so tune in at Instagram if you have it. 


Also, I will be interviewing my amazing and insanely creative mentor and brother from another mother, the one and only, Chef Joe Best on this Sunday, 21st of January at 21h00 (Portuguese Time) so tune in for that as well. Don't worry, if you miss it, I will post it later to the stories. 




Ready for the recipe?


Red Mullet with Onion Textures and Greens

(2 people) 


1 Red Mullet 

Black Sea Salt Flakes


1 leek stalk, cut into 3 cm slices

5 baby mini onions, cooked in fish stock

olive oil

Fresh Nasturtiums


1 red onion

2 tsp balsamic vinegar

2 tsp water

1 tsp sugar

dill, to taste


freshly ground pepper

Onion Puree:
5 sweet white onions


freshly ground pepper

200 ml full fat cream


Greens Puree:
500g Spinach

100g Nasturtium

3 leeks, chopped

1 onion, chopped

1 garlic, minced


freshly ground pepper

200 ml full fat cream




1. Onion Puree: Cut the onions in half with skin on. Roast for 45-60 minutes in oven at 180ºC. Peel onions and put the roasted onions into a blender. Add cream, salt and pepper to taste. Pass trough a passvite if you want it to be extra silky.

2. Greens Puree: Add leeks, onions and garlic to a pot and sweat. Cover with cream and with the lid on let cook for 10 minutes.  Add spinach and nasturtium and cook for 2 minutes. Strain and add solids to a blender. Blend and slowly add cooking liquid until you achieve the right consistency. Season with salt and pepper to taste. Save any liquid left over to make foam with a stick blender later. 

3. Pickle: Slice Red Onion and add some balsamic vinegar, water, sugar, dill, and salt to a bowl. Let pickle overnight.

4. Char on a pan both sides of the leek on some olive oil. Peel and cook gently for 30 minutes mini baby onions in fish stock. 

5. Clean, filet and pin bone red mullet. Sear on a pan for 2 minutes and flip over for 30 seconds. Season with black sea salt flakes. Plate up and serve. 


Separate leek layers of your garnish keeping the leek slice intact and round. Place on plate and fill with onion or greens puree. Add a mix of the purees to one side of the plate, a bit of picked onions and nasturtiums to the plate. Place fish next to purees. Foam up the cream left over form the green puree with a stick blender and add to plate. Serve.


Go to my Instagram, find the image of the dish and comment to let me know what you think of this challenge. 


It was definitely fun to challenge myself to do a dish with limited ingredients. 


Cakes & Kisses


Styling, Plating, Recipe and Photography (were not credited below image) by me. 

Follow me on my other social channels. Thank you!




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