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Red Mullet Spring RollsTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 30 minutes
Cooking time: 2 1/2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:176.6 kcal

Proteins:7.7 g

Fats:14.4 g

Carbohydrate:2.8 g

Fibers:1 g

Sugar:0.5 g

Cholesterol:32.3 mg

Sodium:59.8 mg

Calcium:29.7 mg

Energy:951 kcal

Proteins:41.4 g

Fats:77.6 g

Carbohydrate:15.3 g

Fibers:5.5 g

Sugar:2.5 g

Cholesterol:173.8 mg

Sodium:321.9 mg

Calcium:159.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

red mullet (goatfish)

20

rice papers

4

scallions or green onions

1

fennel bulb

2

ml

fleur de sel and freshly ground white pepper

1

bay leaf

200

ml

dry white wine

2

ripe tomatoes

2

cloves of garlic

1

sprig of thyme

100

g

butter

200

ml

olive oil

a little white stock*

METHOD

Preparation

  1. scale, fillet and bone the red mullet; set aside the bones and carefully remove the liver from each fish (they will be used to thicken the final sauce);
  2. crush the bones and heads; sauté in olive oil with the garlic cloves, bay leaf, thyme and tomatoes;
  3. deglaze with the white wine; reduce and add the white stock; simmer for 2 hours;
  4. strain the sauce and reduce to concentrate the flavors; whisk in the butter and olive oil to emulsify; add the mullet livers; purée in a blender to make a thick flavorful sauce. Set aside in a warm place.

Making the red mullet spring rolls

  1. peel the fennel and scallions; wash and julienne them; sauté in olive oil; season with salt and pepper. The vegetables should be slightly crunchy. Cool.
  2. take the rice papers; dip them in water to soften; place a fillet of red mullet and some julienned vegetables on each one; correct the seasoning; roll up and set aside; continue until all the red mullet fillets are used up.

Finishing and presentation

  1. sauté the rolls in olive oil in a non-stick pan;
  2. arrange on a platter. Serve each guest a small dish of sauce for dipping.

Glossary

* White stock: cover a chicken carcass or beef bones and vegetables with water and reduce for 2 hours; strain.



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