Red Mullet Fillet with Bisque Sauce and Vegetable Tartare by Jeremy
Main Dishes • French
Description
Red Mullet Fillet with Bisque Sauce and Vegetable Tartare by Jeremy
Ingredients
- Red mullet fillet 4 pieces
- Celery salt 0 oz
- Fennel 0 oz
- Mixed tomatoes of different colors 0 oz
- Butter 0 oz
- Olive Oil 5 fl oz
- Fish Oil 0 oz
- Garlic 1 head
- Onion 5 oz
- Tomatoes 20 oz
- Chives 0 oz
- Saffron 0 oz
- Water 5 qt
- Rice 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bisque: In a large skillet, pour in olive oil (70 g), add butter (30 g), whole garlic, halved onion, and fish bones. Sauté over medium heat until golden brown. Add water, cover, and simmer for 1 hour. Add chopped tomatoes, uncover, and simmer on low heat for another 30 minutes. After that, blend and strain through a fine sieve.
Step 2
Fillet the red mullet and sauté in olive oil (15 g) on both sides. Place in the oven for 7-10 minutes at 150°C.
Step 3
For the cornbread, trim the crust, spread with butter, and place in the oven for 7-10 minutes at 170°C. Remove and cut into small cubes.
Step 4
Finely dice the fennel, tomato, celery, and chives (to make the tartare).
Step 5
Separately, sauté baby fennel in olive oil, add 1 tablespoon of water, cover, and simmer for 1 minute. Remove from heat.
Step 6
Warm the bisque (do not boil!), add saffron and butter (10 g).
Step 7
Serving: Pour the bisque onto a plate, layer the red mullet on top, sprinkle with the tartare of celery, fennel, tomato, and bread, and top with the separately prepared fennel.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!