Red Mullet Fillet with Bisque Sauce and Vegetable Tartare by Jeremy

Main Dishes | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Red Mullet Fillet with Bisque Sauce and Vegetable Tartare by Jeremy

Ingredients

Red mullet fillet - 4 pieces
Celery salt - 0.5 oz
Fennel - 2.1 oz
Mixed tomatoes of different colors - 0.4 oz
Butter - 2.1 oz
Olive Oil - 3 fl oz
Fish Oil - 0.1 oz
Garlic - 1 head
Onion - 4.2 oz
Tomatoes - 21.2 oz
Chives - 0.7 oz
Saffron - 0 oz
Water - 3 qt
Rice - 2.1 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.