Mullet fillets and black rice with pistachio on sweet and sour sauce with pine nuts and mandarin orange

Giancarlo Schettini

Chef Giancarlo Schettini

Chef Giancarlo Schettini


Ingredients for 6 people

For the mullet fillets:

  • 6 mullets
  • 50 g. pistachios
  • Extra virgin olive oil to taste
  • 250 g. black rice
  • Salt, black pepper, herbs to taste
  • 1 onion 2 zucchini
  • 1+1 yellow and red pepper

For the sweet and sour sauce:

  • 4 dl. vinegar, 4 dl water, 10 amaretti
  • 100 g. pine nuts 2 tablespoons sugar
  • 100 g. candied mandarin orange
  • 80 g. peeled white almonds
  • 100 g. raisins, salt and pepper to taste, 1 pinch of cinnamon


Procedure for the mullet fillets: Gut and scale the mullets, trim the fillets and arrange them on a plate. Cook the black rice in plenty of water. Cool off in AOC soft cycle.

Procedure for the vegetables: wash and cut the onion, zucchini, and peppers into small cubes, add the herbs, salt, pepper and place everything in a vacuum bag and steam for 12 minutes at 85° C.

Procedure for the sweet and sour sauce: boil half vinegar and half water, add the crushed amaretti, sugar, salt, pepper, and cinnamon and cook the mixture, adding some water every time it starts thickening.
Halfway through cooking, add the candied mandarin in small pieces, raisins, pine nuts, and toasted and chopped almonds. Let cook until the sauce is quite thick and well cooked.
At this point, check it to see if it needs more sugar or more vinegar. Strain and put on the side.


1st step Cooking + presentation: Preheat the aos touch line. In the meanwhile, place the fillets on a lightly oiled u – pan fry griddle baking pan, add salt and pepper and cook them in convection cycle at 170 °C with 20% VC humidity for 6-8 minutes, or a little longer depending on the size.
In the meanwhile, regenerate the bag with the vegetables the in AOS, steam cycle, heat the sweet and sour sauce, and sautée the previously cooked rice with a drizzle of extra virgin olive oil, add the chopped pistachios, salt and pepper.
At this point, place the sweet and sour sauce at the centre of the serving dish, lay a spoonful of rice with pistachios, some vegetables and add the mullet fillets on top, and then complete with some leaves of edible flowers, herbs, and grated fresh mandarin orange.

Cooking program/setting

Convection with moisture control, Steam cycle at low temperature.

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Mullet fillets and black rice with pistachio on sweet and sour sauce with pine nuts and mandarin orange 2016-10-29T16:31:57+02:00 Electrolux Professional