Fillet of red mullet with vegetable chiffonade
- 4 fillets red mullet, 130 g each
- 1 l fish fumet
- 200 ml single cream
- 100 g carrots
- 100 g celeriac
- 200 g mixed peppers
- 100 g courgettes
- 1 pinch or 1 thread saffron
- 15 g fresh root ginger, peeled
- 1/2 finely chopped lemongrass stalk and 4 whole lemongrass stalks
- 100 ml olive oil
- Pinch of curry powder
- Juice of 1 lemon
- 3 mint and 3 verbena leaves
- 10 g dill, chopped
- 20 leaves red-veined sorrel
- Salt and freshly ground black pepper
Place the mint and verbena leaves in a steamer and steam over a very low heat.
Season the red mullet with salt and pepper.
Roll up each fillet and secure with a lemongrass stalk.
Wash, peel and dice the vegetables, place them in a large pot of salted water and cook ‘al dente’.
Drain and plunge into iced water.
In a saucepan, combine the fish fumet, cream, ginger, lemongrass, curry powder and lemon juice.
Bring to the boil and simmer for 15 minutes.
Purée the mixture in a blender until smooth, then rub through a fine sieve.
Pour into a saucepan and return to the heat.
Add the olive oil and saffron.
Whisk with a hand blender until frothy.
Add the vegetables.
Season to taste and keep warm.
Steam the red mullet fillets.
Arrange in hot soup plates.
Add the hot vegetable chiffonade.
Garnish with dill and sorrel leaves.
This is a very pretty fish dish with a subtle lemon flavour. Ask for large fillets and make sure they are very fresh. To really elevate this dish, garnish with thin juliennes of truffle.