Louise-Adélaïde Boisnard 12:23 p.m., July 02, 2022
Each week, a chef comes to share one of their recipes around the Table des bons vivants.
This Saturday, July 2, for the last of the season, Mélanie Serre offers her fillet of Mediterranean red mullet with fennel, to taste as an appetizer.
Each week, a chef comes to share one of their recipes around the Table des bons vivants.
This Saturday, July 2, for the last of the season, Mélanie Serre offers her fillet of Mediterranean red mullet with fennel, to taste as an appetizer.
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Ingredients
2 red mullets weighing 200/300g, filleted and deboned3 fennels200 g liquid creamOlive oil2.5 cl of pastisDijon mustardGrape seed oilLemon vinegarTurmeric powderSalt and pepperSlice 2 fennels finely with a knife.
In a saucepan, brown the fennel pieces with a little olive oil without coloring. Deglaze with pastis and flambé. Add the cream and simmer over low heat for about 15 minutes. all using a blender and season. Finely cut the last fennel with a mandoline 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. Taste well chilled as a starter.