Fish / shellfish

Red mullet with skin, roasted shallots and fingerling with herbs

Here is an iodized recipe but also full of flavors with this red mullet, roasted shallots and Rattes with herbs.

Ingredients for 4 persons :

  • 8 red mullet fillets (with skin)
  • 400 g of potatoes (Rattes)
  • 120 g semi-salted butter
  • 3 tbsp. chives
  • 2 tbsp. chervil
  • 2 shallots
  • 10 cl of Noilly Prat
  • Salt flower
  • Salt pepper

Fish stock

  • 1 onion
  • 1 carrot
  • 1/2 celery
  • 3 cloves of garlic
  • 20 g butter
  • 200 g of red mullet bones
  • 15 cl of white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt pepper

Red mullet on the skin, roasted shallots and fingerling with herbs

For the fish stock:

- Peel, wash the vegetables, cut them into pieces.

- In a Dutch oven, melt the butter and sweat the vegetables. Add the bones, cook for 2 minutes. Pour in the white wine, add the thyme and bay leaf. Cook for 20 minutes, skim regularly. Filter the aroma. Reserve it.

Preheat the oven to 200 ° C (th.6).

- Wash and chop the herbs.

- Wash the potatoes (do not peel them), immerse them in boiling salted water with coarse salt until the tip of a knife easily penetrates the flesh. Peel them, crush them with a fork, incorporate 40 g of butter, the chopped herbs, season.

- Peel and wash the shallots, place them in an oven dish with 30 g of butter, roast them for 15 to 20 minutes.

- Bring the filtered stock to the boil, pour in the Noilly, reduce by half then incorporate 40 g of very cold butter in small pieces. Check the seasoning.

- Place the red mullets on a lightly buttered baking sheet, sprinkle with fleur de sel and pepper. Broil for 2 to 3 minutes (depending on the thickness of the fillets).

- Arrange on a hot plate, overlapping the fillets, place a quenelle of Rattes puree and the roasted shallots coat with a bead of sauce.

At table !

Chef's BBA

- You can buy the fish stock from your fishmonger.

- If you have any leftover stock, freeze it for future use.

Cellar side : Ménetou-salon

Words from the kitchen

Chisel : cut into small cubes.

Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.

Photo: C. Herlédan