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Red mullet fried on one side, chestnut compote, red cabbage and green apple salad, red wine sauce

  • Preparation : 40 minutes
  • Cuisson : 45 minutes
  • Number of plates : 4
  • Complexity :
  • Type : Dishes
  • Category :
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  • Ingredients :
  • Red mullet:

    2 red mullets (250g/1/4lb each)

    Olive oil

     

    Red wine sauce:

    Fish bones

    1 bottle of red wine

    1 lemon zest

    2 juniper berries

    1 cinnamon stick

    3 black pepper corns

    500g (18oz) veal stock

     

    Garnish:

    400g (14oz) chestnuts (husked)

    25g (1oz) butter

    500g (18oz) veal stock

    250g (9oz) red cabbage

    1 green apple

    1 bunch of chervil

    30cl (10fl oz) oil

    10cl (4fl oz) red wine vinegar

    Salt and pepper

  • Preparation :
  • Trim and fillet the fish leaving the skin on. Set aside the bones for the sauce. Pan-fry the fillets in olive oil on the skin side for about 4 minutes. Serve immediately.
  • Bring the wine to boil, add the spices and reduce by half. Separately, fry the bones with butter, add the reduced red wine, the veal stock and simmer for 30 minutes. Pass through a sieve and reduce until the sauce has thickened.
  • Heat the butter in a casserole, add the chestnuts and cook for 10 minutes. Add veal stock, bring to boil, cover and cook in an oven at 220°C/425°F/Gas 7 for 15 minutes. Mash up the chestnuts with a fork and set aside. Prepare a vinaigrette with the vinegar and oil. Cut the red cabbage into thin slices, leaving out the middle. Chop the apple into sticks and destalk the chervil. Mix all three with the vinaigrette, season with salt and pepper.
  • Serving Put a thick layer of chestnut compote on a plate. Place the red mullet and the salad on top. Spoon the sauce around
  • Thibaut Serin-Moulin, Château de Courcelles Photography by Ragnar Fridriksson, Passionfood