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Red mullet in bisque sauce
How to cook Red mullet in bisque sauce
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.
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