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Red Mullet Fillets with Snow Peas TheWorldWideGourmet.com

Flavors of Portugal

Total time: 1hr to 2hr

Preheat oven at 120 °C / 250 °F
Preparation time : 25 minutes
Cooking time : few minutes for fish and vegetables / flan : 45 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:99.2 kcal

Proteins:3.6 g

Fats:6.4 g

Carbohydrate:7.1 g

Fibers:0.6 g

Sugar:0.9 g

Cholesterol:80.3 mg

Sodium:178.3 mg

Calcium:36.1 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

2

x

300

g

red mullet

15

g

truffles

150

g

snow peas (mange tout)

2

ml

salt

**Fennel Flan

150

g

cooked fennel

150

ml

liquid cream

3

eggs

diced tomato (for garnish)

4

small chervil sprigs (for garnish)

**For the sauce

500

ml

chicken stock

butter

sugar and salt

METHOD

  1. Clean and scale the mullet and remove the fillets.
  2. Make two incisions on the flesh side of each fillet and insert thin slices of truffle into the cuts.
  3. Sauté the mullet fillets in a non-stick pan, skin side down - this way the flesh is protected and the delicate truffle won't burn.
  4. Wash and string the snow peas; trim the ends;
  5. cook uncovered in boiling water with a little salt. As soon as the snow peas are cooked, stop the cooking by plunging them into a bowl of ice water.

Making the fennel flans

  1. Steam the chopped fennel and let it cool.
  2. Liquefy the fennel in a blender with the eggs; put through a strainer to obtain a smooth purée; mix in the liquid cream.
  3. Butter 4 individual moulds twice and pour the mixture into the moulds.
  4. Cook in a 120ö C (250ö F) oven for about 45 minutes - check for doneness with a toothpick. The cooking time can vary a great deal, depending on whether your moulds are metal, porcelain or terra cotta, as well as on their height and width.

Making the sauce

  1. Reduce the chicken stock by half.
  2. Off the heat, whisk in pieces of cold butter; season to taste.
  3. You can froth the sauce lightly with an electric mixer at the last minute.
  4. Finishing and Presentation
  5. Quickly reheat the snow peas by plunging them into boiling water for a few seconds; remove a few peas from the pods;
  6. pour a ribbon of sauce onto each plate;
  7. place the mullet fillet on top;
  8. garnish with the snow peas (peas and pod);
  9. unmould the fennel flans; garnish with a little diced tomato and a sprig of chervil.

CHEF'S NOTES

Recipe created at Girasol restaurant on the Costa Blanca in Spain before the opening of Eleven.



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