Red mullet in bisque sauce
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.
Ingredients
Total Reviews: 0
0 Overall ratingHave you already prepared this recipe?
Tell what you think.
Write a review
You may also like
Salmon steak with cauliflower puree
As with a meat steak, the quality of the original product is, of course, important here. Salmon should be fresh and not frozen, but not yet overdried. Fish steak can be served with almost any side dish, but try to get away from the usual potatoes and
"Lazy Trout"
Tender and juicy red fish, tinged with a light aroma and sourness of lemon, baked in the oven is an excellent dietary and lean (when indulgence is given to it) dish that is delicious both fresh and already chilled - the next day. I even like the seco