Red Mullet in Bisque Sauce

4 servings

40 minutes

Barabulka in bisque sauce is an exquisite dish of Russian cuisine that combines the delicate taste of fish with the rich aroma of creamy tomato sauce. The origins of this recipe trace back to the traditions of making bisque – a rich seafood broth that adds depth to the dish's flavor. Barabulka, with its sweet marine notes, paired with saffron, fennel, and tomatoes acquires a refined, slightly spicy palette. Crispy pieces of corn bread add a textural contrast, making each spoonful incredibly rich. This dish is perfect for a festive dinner or romantic evening, providing a sense of comfort and gastronomic delight. It is recommended to serve it with white wine to highlight the complexity of flavor nuances.

Energy value per serving

• Calories: 846.9
• Proteins: 83.1g
• Fats: 49.1g
• Carbohydrates: 18g

Ingredients

• Red mullet fillet: 300 g
• Celery: 15 g
• Fennel: 60 g
• Yellow tomatoes: 10 g
• Butter: 60 g
• Olive oil: 100 ml
• Fish bones: 1.5 kg
• Garlic: 1 clove
• Onion: 120 g
• Pink tomatoes: 600 g
• Onion-sibulet: 20 g
• Saffron: pinch
• Water: 3 l
• Cornbread: 60 g

Cooking steps

1. Pour olive oil (70 g) into a wide pan, add butter (30 g), whole garlic, halved onion, and fish bones. Fry over medium heat until golden brown. Add water, cover with a lid, simmer for 1 hour, then add randomly chopped tomatoes, open the lid and simmer on low heat for another 30 minutes. After that, blend and strain through a fine sieve.

   Required ingredients:

   • Olive oil: 100 ml
   • Butter: 60 g
   • Garlic: 1 clove
   • Onion: 120 g
   • Fish bones: 1.5 kg
   • Water: 3 l
   • Pink tomatoes: 600 g

2. Cut the mullet into fillets, fry in olive oil (15 g) on both sides. Place in the oven for 7-10 minutes at 150 degrees.

   Required ingredients:

   • Red mullet fillet: 300 g
   • Olive oil: 100 ml

3. Cut the crust off the corn bread, spread with butter, and place in the oven at 170°C for 7-10 minutes. Remove and cut into small cubes.

   Required ingredients:

   • Cornbread: 60 g
   • Butter: 60 g

4. Chop fennel, tomato, celery, and shallot into small cubes (in the form of tartare).

   Required ingredients:

   • Fennel: 60 g
   • Celery: 15 g
   • Onion-sibulet: 20 g
   • Pink tomatoes: 600 g

5. Sauté baby fennel in olive oil, add 1 tbsp of water, cover, and simmer for 1 minute. Remove.

   Required ingredients:

   • Fennel: 60 g
   • Olive oil: 100 ml
   • Water: 3 l

6. Heat the biscuit (but do not boil!), add saffron and 10 g of butter.

   Required ingredients:

   • Saffron:  pinch
   • Butter: 60 g

7. Pour the bisque into a plate, layer the mullet on top of each other, sprinkle with tartar made from celery, fennel, tomato, and bread, and top with separately prepared fennel.

   Required ingredients:

   • Red mullet fillet: 300 g
   • Fennel: 60 g
   • Celery: 15 g
   • Pink tomatoes: 600 g
   • Cornbread: 60 g