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INGREDIENTS:
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4 red mullets filleted and boned (200gr each)
1 lime zest
1 lime leaf (optional, can be replaced by a stick of
lemon grass)
1 glass white wine
250ml fish stock (powder or paste fish stock if fresh
is not possible)
6-mint stalk
1 teaspoon pink bay (peppercorn)
1 large shallot (roughly chopped)
1bag of peppery mix salad
1 lemon juice + olive oil dressing
Salt
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PREPARATION:
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In a pan, bring to the boil all the ingredients except
for 12 mint leaves, half of the pink peppercorn and
the juice of the lime. Simmer for 20 mins and drain
through a fine sieve.
In a roasting tray sprinkle the chopped mint leaves,
the pink peppercorn and some salt. Lay the red mullet
on it and pour the hot stock on top and the lime juice.
Cook in the oven (200c) for 3 to 4 min.
Leave overnight in the fridge and the stock should
have a light jelly texture.
To serve just roughly chop the salad, mix with the
lemon and olive oil dressing. Place the salad at the
centre of each plate and top with 2 red mullet fillets
per person. Glaze the fish with the stock and serve
some of it around.
You can decorate the dish with dices of finely cut
vegetables and red pepper and a nice mint tip.
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If you should experience any problems with this or any other
of our future recipies please do not hesitate to contact Laurent
or Martin at La Barbe on 01737 241966 or alternatively e-mail
us.
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