Red mullet fillet with bisque sauce and vegetable tartare from Jeremy Uryuti

Name: Red mullet fillet with bisque sauce and vegetable tartare from Jeremy Uryuti
Total time: 1 h 30 min
Yield: 2
Ingredients: Red mullet fillet 4 piece; Celery 15 g; Fennel 60 g; Yellow tomatoes 10 g; Butter 60 g; Olive oil 100 ml; Fish bones 1.5 g; Garlic 1 head; Onion 120 g; Tomatoes 600 g; Chives (ciboulette) 20 g; Saffron 0.009999999776482582 g; Water 3 l; Cornbread 60 g; Salt 0 to taste; Ground black pepper 0 to taste

2 servings

90 minutes

Fillet of red mullet with bisque sauce and vegetable tartare is an exquisite dish of French cuisine that embodies the richness of sea and earth flavors. The tender and aromatic mullet is fried to a golden crust and then covered with a velvety bisque sauce that imparts a rich and deep seafood flavor to the dish. The tartare of fresh vegetables adds a contrast of textures – crunchy and fresh, it perfectly complements the juiciness of the fish. The dish reflects the philosophy of haute cuisine – a balance of flavors, textures, and aromas creating harmonious enjoyment. It can be served as a centerpiece at a special dinner, impressing guests with the sophistication of French traditions.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1349.9

kcal

84.6g

grams

92.8g

grams

40.9g

grams

Ingredients

2servings

100

head

120

600

to taste

to taste

Cooking steps

1
Bisc: 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. Add water, cover, simmer for 1 hour, add randomly chopped tomatoes, uncover, and simmer on low heat for another 30 minutes. Then blend and strain through a fine sieve.
Required ingredients:
1. Olive oil: 100 ml
2. Butter: 60 g
3. Garlic: 1 head
4. Onion: 120 g
5. Fish bones: 2 g
6. Water: 3 l
7. Tomatoes: 600 g

2
Fillet the mullet, fry in olive oil (15 g) on both sides. Place in the oven for 7-10 minutes at 150°C.
Required ingredients:
1. Olive oil: 100 ml
2. Red mullet fillet: 4 pieces

3
Cut the corn bread, spread with butter, and bake in the oven at 170°C for 7-10 minutes. Remove and cut into small cubes.
Required ingredients:
1. Butter: 60 g
2. Cornbread: 60 g

4
Chop fennel, tomato, celery, and shallot into small cubes (in the form of tartare).
Required ingredients:
1. Fennel: 60 g
2. Tomatoes: 600 g
3. Celery: 15 g
4. Chives (ciboulette): 20 g

5
Sauté baby fennel in olive oil, add 1 tbsp of water, cover, and simmer for 1 minute. Remove.
Required ingredients:
1. Olive oil: 100 ml
2. Fennel: 60 g
3. Water: 3 l

6
Heat the biscuit (do not boil!), add saffron and 10 g of butter.
Required ingredients:
1. Saffron: 0 g
2. Butter: 60 g

7
Serving: pour the bisque onto a plate, stack 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:
1. Tomatoes: 600 g
2. Fennel: 60 g
3. Celery: 15 g
4. Chives (ciboulette): 20 g
5. Cornbread: 60 g
6. Red mullet fillet: 4 pieces

Red mullet fillet with bisque sauce and vegetable tartare from Jeremy Uryuti

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