Red Mullet in Bisque Sauce
Main Dishes • Russian
Description
Red Mullet in Bisque Sauce
Ingredients
- Red mullet fillet 10 oz
- Celery salt 0 oz
- Fennel 0 oz
- Mixed tomatoes of different colors 0 oz
- Butter 0 oz
- Olive Oil 5 fl oz
- Fish Oil 5 lbs
- Garlic 1 clove
- Onion 5 oz
- Mixed tomatoes of different colors 20 oz
- Scallions 0 oz
- Saffron a pinch
- Water 5 qt
- Rice 0 oz
Step-by-Step Guide
Step 1
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 with a lid, and simmer for 1 hour. Then add chopped tomatoes, uncover, and simmer on low heat for another 30 minutes. After that, blend and strain through a fine sieve.
Step 2
Divide the red mullet into fillets and sauté in olive oil (15 g) on both sides. Place in the oven for 7-10 minutes at a temperature of 150°C.
Step 3
Trim the crust from the cornbread, spread with butter, and place in the oven for 7-10 minutes at a temperature of 170°C. Remove and cut into small cubes.
Step 4
Finely dice the fennel, tomato, celery, and green onion (in the style of tartare).
Step 5
Separately, sauté baby fennel in olive oil, add 1 tablespoon of water, cover with a lid, and simmer for 1 minute. Remove from heat.
Step 6
Heat the bisque (but do not boil!), add saffron and butter (10 g).
Step 7
Pour the bisque into a plate, place the red mullet on top, sprinkle with the tartare made from celery, fennel, tomato, and bread, and top with the cooked fennel.
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