red mullet

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red mullet

red mullet

red mullet
red mullet
Number of persons

12 red mullet fillets

6 buckwheat pancakes (Breton)

2 zucchinis

1 cooked beetroot

12 cherry tomatoes

1 tablespoon of olive oil


4 shallots


Flat-leaf parsley

Total Time: 1 h
Preparation: 30 min
Cooking time: 30 min
Preheat the oven to thermostat 4 or 5.
Cut circles from the patties with a bowl sized cookie cutter.
Peel the beetroot and cut into fairly thin slices.
Dry the cake and beetroot rounds in the oven (about 10 minutes with the door open).
Dice the remaining beetroot.
Mix the shallots and gently fry them in raspberry or balsamic vinegar over a low heat for 10 minutes.
Cut the courgettes into small cubes.
Sauté them in olive oil over very high heat for 2 minutes, sprinkle with cumin and cook for another 2 minutes, the courgettes should remain slightly crunchy.
Drain them on absorbent paper.
Keep them warm.
Cut the red mullet fillets in half and set aside on a plate.
Fry them over high heat in the zucchini cooking oil for 3 minutes.
Immediately assemble the mille-feuilles:
Place a buckwheat cake, cover it with a spoonful of diced courgettes with cumin, level the surface, cover with a beetroot chip, cover with candied shallots, place 2 halves of fillets. Start again.
Surround cherry tomatoes, diced red beetroot and flat parsley pluches.
Serve immediately, topped with virgin sauce.

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