Red mullet in bisque sauce

Ingredients

• red bream - 200-300 g
• celery - 15 g
• fennel - 60 g
• yellow tomato - 10 g
• butter - 60 g
• olive oil - 100 g
• fish bones - 1.5 kg
• fresh garlic - 1 head
• onion - 120 g
• red tomatoes - 600 g
• sibulet - 20 g
• saffron - 0.1 g
• water - 3 liters
• corn bread - 60 g
• salt, pepper - to taste

Cooking

Step 1

Pour olive oil (70 g) into a wide frying pan, add butter (30 g), whole garlic, onion cut in half and fish bones. Fry over medium heat until golden brown. Add water, close the lid, boil for 1 hour, add randomly chopped tomatoes, open the lid and simmer for another 30 minutes over low heat. After that, punch with a blender and strain through a fine sieve.

Step 2

Divide the red mullet into fillets, fry in olive oil (15 gr.) On both sides. Put in the oven for 7-10 minutes at a temperature of 150 degrees.

Step 3

Cut off the crust of cornbread, brush with butter and put in the oven for 7-10 minutes at a temperature of 170 degrees. Take out, cut into small cubes.

Step 4

Fennel, tomato, celery, sibulet cut into small cubes (in the form of tartare).

Step 5

Separately fry baby fennel in olive oil, add 1 tbsp. l. water, close the lid, simmer for 1 minute. Take off.

Step 6

Warm up the bisque (but do not boil!), add saffron and butter (10 g).

Step 7

Pour the bisque into a plate, put the red mullet on top of each other, sprinkle with celery, fennel, tomato and bread tartare, on top separately - ready-made fennel.