Red Mullet in Bisque Sauce

Main Dishes | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Red Mullet in Bisque Sauce

Ingredients

Red mullet fillet - 10.6 oz
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 - 3 lbs
Garlic - 1 clove
Onion - 4.2 oz
Mixed tomatoes of different colors - 21.2 oz
Scallions - 0.7 oz
Saffron - a pinch
Water - 3 qt
Rice - 2.1 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.