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
- 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 !
- 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