Europe 1 12:49 p.m., July 02, 2022

Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.

For 4 people


2 red mullets of 200/300g filleted and boned

3 fennels200 g liquid cream

Olive oil2.5 cl of pastisDijon mustard

Grape seed oil

lemon vinegar

Turmeric powder

Salt and pepper


Finely cut 2 fennels with a knife.

In a saucepan, brown the fennel pieces with a little olive oil without colouring.

Deglaze with pastis and flambé

Add the cream and simmer over low heat for about 15 minutes

When the fennel is melting, mix everything with a blender and season.

Finely cut the last fennel with a mandolin to obtain fine petals.

Make the vinaigrette in a salad bowl with the mustard, lemon vinegar, grapeseed oil, olive oil and a little turmeric powder.

Season the crunchy fennel petals with the vinaigrette.

Add salt and pepper.

Brush the red mullet fillets with olive oil, using a torch, lightly burn each side of the fillet.

Add a little fleur de sel.

Enjoy chilled as a starter.