• Gilles GB

Red mullet with bouillabaisse aroma, fennel like a "risotto", fried squid

A beautiful recipe from Pascal Vuillemin who officiated at the time (in 2001) at La Ferme Saint Simeon in Honfleur.



A recipe with accents of Marseille, a recipe with accents of calanques, a recipe with bewitching flavors of fennel, saffron, star anise, aioli and red mullet.





For 4 people, you will need


  • 4 Red mullet (about 350 g), scaled, boneless and filleted, collect the bones and livers,

  • 4 Shallots,

  • 2 kg of peeled tomatoes,

  • Thyme, salt, pepper, saffron, garlic, olive oil, fried squid, toast, aioli



Fenouil

Bouillabaisse Fumet

  • 1 onion,

  • 1 Leek white,

  • 1/2 Head of garlic,

  • 2 Tomatoes,

  • 1 orange peel,

  • 2 Fennel bulbs in brunoise,

  • Saffron, star anise, bay leaf, white wine,




Aïoli

  • 4 egg yolks,

  • 100 g of potato pulp,

  • 2 g chopped garlic,

  • 250 g olive oil

  • Salt, pepper, saffron, cayenne pepper.






Crushed tomatoes

  • Sweat two shallots with garlic and thyme without coloring,

  • Add the peeled tomatoes, cook until the juice has evaporated,

  • Season, reserve,

Aïoli

  • Mount yolks and pulp potatoes with olive oil,

  • Add the chopped garlic,

  • Season with salt, pepper, saffron and cayenne pepper,


Bouillabaisse Fumet

  • Sweat the aromatic garnish with garlic and thyme without coloring,

  • Add red mullet, saffron, star anise and bay leaves,

  • Moisten with white wine and water,

  • Cook 30 minutes,

  • Mix, Chinese,

  • Linking before serving with a teaspoon of aioli


Fennel like a risotto

  • Sweat two shallots with garlic and thyme without coloring,

  • Add the fennel in brunoise, cook until the juice evaporates,

  • Moisten with 100 g of bouillabaisse stock, cook until evaporated,

  • Repeat until fennel is cooked,

  • Season,


Cooking

  • Season the red mullet fillets,

  • Cook in a pan with olive oil,

  • Fry the red mullet livers, spread a toast,

Presentation

  • In a plate, draw a cord of aioli,

  • Pour the bouillabaisse fumet in the center,

  • Place a fillet of red mullet and a quenelle of crushed tomatoes and fennel "risotto",

  • Place a toast of red mullet liver and fried squid.


And to accompany this recipe, let's make local with a rosé Côtes-de-Provence L'Argentière from Château des Bormettes (around € 10) or a Bel-Arme white Cassis from Clos Sainte Magdeleine (€ 30 at the end of the cellar).

Wishing you a good tasting, see you soon ;-)





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