Fish / shellfish

Red mullet with skin, roasted shallots and fingerling with herbs

Red mullet with skin, roasted shallots and fingerling with herbs

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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



  1. Abdul- Sami

    In it something is. Clearly, I thank for the information.

  2. Randell

    I'm sorry, this doesn't quite suit me. Maybe there are more options?

  3. Wada

    This is possible and necessary :) discuss infinitely

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