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Roasted red mullet fillet, fennel and grapefruit

Roasted red mullet fillet with fennel and grapefruit

Ingrédients

For 4 people:
For fish :
4 Red mullet fillet(s) (140 g per piece)
6 sprigs of fresh thyme
4 pinches of salt
4 turns of the pepper mill
2 cl of olive oil
For the filling :
grapefruit
3 fennels
Herbs: garlic, thyme, bay leaf
2 cl of olive oil
4 pinches of salt
4 turns of the pepper mill

Présentation

1What you can prepare before the recipe: - Do the weighing. - Wash the fennels. - Crush the garlic clove under the palm of your hand.
2For the garnish: Peel the grapefruits raw. Remove the juice and segments and set aside. Finely chop the fennels with a mandolin or knife. In a frying pan with olive oil, fry the fennels briskly. Add the salt, crushed garlic clove, thyme and bay leaf and cook for 4 to 5 minutes. Deglaze with the grapefruit juice. grapefruit juice. Add pepper at the end of cooking.
3For the fish: Preheat the oven to 200°C. Remove the bones from the red mullet fillets, season with salt and sprinkle with thyme. Heat a little olive oil in a frying pan and place the red mullet fillets skin side down. Cook them until the flesh starts to turn white, then put them on a plate, skin side up. Add the grapefruit segments and cook for 4 minutes. Add pepper at the end of cooking.
4For the dressing : On a large plate, arrange grapefruit segments in a fan shape, then arrange a dome of fennel and top it with a fillet of red mullet.

On the menu today, your wine merchant offers you a roasted red mullet fillet with a melting fennel garnish deglazed with grapefruit juice.

And to accompany it, the 2016 Muscadet Sèvre et Maine from Domaine Les Boisselières!

A more complex Muscadet for ageing that remains dry and refreshing with notes of brioche and hazelnut. It will pair beautifully with the citrus flavours of the red mullet fillet. 🍊

Revenue credit : Ateliers des chefs

CAVAVIN Lyon Croix-Rousse

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