- 4
Ingredients
- For the red mullet filets:
- 2 red mullets (51/2 oz each)
- For the fried red mullet stock:
- 2 red mullet fish bones (see previous step)
- 1/4 cup 0.4º olive oil
- 1 1/4 cup water
- salt
- For the red mullet liver vinaigrette:
- 2 red mullet livers (see previous step)
- 2 3/4 tbsp 0.4º olive oil
- For the cod tripe:
- 5 1/4 oz salted cod tripe
- For the suquet:
- 1 tsp garlic
- 1 3/4 oz parsley
- 1 3/4 oz ripe tomatoes
- 0.1 tsp paprika
- 4 1/4 oz crabs
- 1 1/4 cup water
- For the suquet potato purée:
- 5 1/4 oz mashing potato
- 1 1/4 cup suquet stock(see previous step)
- 1 tsp saffron strands
- salt
- For the garlic mayonnaise:
- 3/4 oz garlic
- 1 1/4 cup sunflower oil
- 1 egg yolk
- salt
- For the chervil oil:
- 2 oz chervil
- 1 1/2 tbsp sunflower oil
Preparation
Step 1
For the red mullet filets:
1. Scrape the scales off the red mullets, filet and remove the bones.
2. Keep the fishbone and head for the stock.
3. Keep the firm livers for the red mullet liver vinaigrette.
For the fried red mullet stock:
1. Remove the eyes, guts and gills from the bones.
2. Fry the bones in a pan until they are golden brown and crunchy. Make sure you do not let them brown.
3. Cover with water, without draining off the oil. Bring to the boil and then simmer for 10 min.
4. Drain and make sure you drain off all the fat.
5. Season with salt.
For the red mullet liver vinaigrette:
1. Remove the liver from the fish bones. Dice into 1/10 x 1/10" cubes and mix with olive oil. Keep in the fridge.
For the cod tripe:
1. Clean the cod tripe in a generous amount of water.
2. Soak the tripe in water for 12 hours, changing the water one time.
3. Peel the tripe with your hands and remove the black membrane.
4. Blanche in boiling water for 2 minutes. Drain and plunge into iced water.
5. Dice into even ½" pieces.
For the suquet:
1. Dice the garlic and parsley separately
2. Grate the tomato and keep on one side.
3. Gently fry in a casserole and add the parsley and paprika. Add the grated tomato and continue frying over a low heat. Add the crab, brown it and break it up. Cover with water and leave to boil for 15 minutes.
4. Strain and keep the stock on one side.
For the suquet potato purée:
1. Peel the potatoes and chop them up. Boil in the suquet stock.
2. Wrap the saffron in foil and bake at 345ºF for 1 minute.
3. When the potatoes are cooked, drain and strain. Add a little of the potato stock to make them creamy. Add the saffron and season with salt.
For the garlic mayonnaise:
1. Blanche the garlic without peeling three times.
2. Peel and blend the garlic and oil together in the food processor. Pour the oil into another dish.
3. Put the egg yolks in the blender and thicken with the oil. Season with salt.
For the chervil oil:
1. Blend the chervil leaves and the sunflower oil in a food processor until you get a creamy oil. Season with salt.
2. Use the back of a spoon to press as much as possible of the chervil pulp through a sieve.
Final Steps & Preparation:
1. Season the red mullet with salt and place it skin side down in 0.4º olive oil in a hot non-stick frying pan and seal. Place it on one side of the plate.
2. Put a spoonful of the seasoned sautéed cod tripe on top of the fish filet.
3. Put a spoonful of hot potato purée on the other side.
4. Use a baster to put a little garlic mayonnaise inside the purée.
5. Drizzle a few drops of chervil oil and a little red mullet liver vinaigrette in the gap between the purée and the fish.
6. Pour the seasoned hot red mullet stock into a jug.
7. Serve and add ¼ cup of red mullet stock to each dish.