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
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.Keywords: