Red mullet with skin, roasted shallots and fingerling with herbs

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Here is an iodized recipe but also full of flavors with this red mullet, roasted shallots and Rattes with herbs.

Ingredients for 4 persons :

8 red mullet fillets (with skin)
400 g of potatoes (Rattes)
120 g semi-salted butter
3 tbsp. chives
2 tbsp. chervil
2 shallots
10 cl of Noilly Prat
Salt flower
Salt pepper

Fish stock

1 onion
1 carrot
1/2 celery
3 cloves of garlic
20 g butter
200 g of red mullet bones
15 cl of white wine
1 sprig of thyme
1 bay leaf
Salt pepper

Red mullet on the skin, roasted shallots and fingerling with herbs

For the fish stock:

- Peel, wash the vegetables, cut them into pieces.

- In a Dutch oven, melt the butter and sweat the vegetables. Add the bones, cook for 2 minutes. Pour in the white wine, add the thyme and bay leaf. Cook for 20 minutes, skim regularly. Filter the aroma. Reserve it.

Preheat the oven to 200 ° C (th.6).

- Wash and chop the herbs.

- Wash the potatoes (do not peel them), immerse them in boiling salted water with coarse salt until the tip of a knife easily penetrates the flesh. Peel them, crush them with a fork, incorporate 40 g of butter, the chopped herbs, season.

- Peel and wash the shallots, place them in an oven dish with 30 g of butter, roast them for 15 to 20 minutes.

- Bring the filtered stock to the boil, pour in the Noilly, reduce by half then incorporate 40 g of very cold butter in small pieces. Check the seasoning.

- Place the red mullets on a lightly buttered baking sheet, sprinkle with fleur de sel and pepper. Broil for 2 to 3 minutes (depending on the thickness of the fillets).

- Arrange on a hot plate, overlapping the fillets, place a quenelle of Rattes puree and the roasted shallots coat with a bead of sauce.

At table !

Chef's BBA

- You can buy the fish stock from your fishmonger.

- If you have any leftover stock, freeze it for future use.

Cellar side : Ménetou-salon

Words from the kitchen

Chisel : cut into small cubes.

Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.

Photo: C. Herlédan