Red Mullet with Bouillabaisse Hollandaise and Carrot Cream
ID: b61b1004...
An elegant fine-dining dish featuring sous-vide cooked red mullet ballotines, paired with a rich bouillabaisse-infused hollandaise, smooth carrot cream, and decorative carrot roses.
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🍳 Cooking Flow
Clean, fillet, and roll the red mullet into tight ballotines to chill. → Marinate fish bones and vegetables overnight, roast, boil with water and wine, and strain to make a reduced bouillabaisse stock. → Cook carrots with aromatics, reduce completely, and blend into a smooth cream. → Blanch thinly sliced carrots, roll overlapping slices tightly, and cut into rose shapes. → Sous-vide cook the fish, prepare the bouillabaisse hollandaise in a siphon, blowtorch the fish skin, and plate all components elegantly.
Cooking Steps
Brief Cooking Order
Clean, fillet, and roll the red mullet into tight ballotines to chill. → Marinate fish bones and vegetables overnight, roast, boil with water and wine, and strain to make a reduced bouillabaisse stock. → Cook carrots with aromatics, reduce completely, and blend into a smooth cream. → Blanch thinly sliced carrots, roll overlapping slices tightly, and cut into rose shapes. → Sous-vide cook the fish, prepare the bouillabaisse hollandaise in a siphon, blowtorch the fish skin, and plate all components elegantly.
Introduction
An elegant fine-dining dish featuring sous-vide cooked red mullet ballotines, paired with a rich bouillabaisse-infused hollandaise, smooth carrot cream, and decorative carrot roses.
Step 1
Scale and gut the red mullet, then carefully fillet the fish keeping the knife flat along the bones. Trim off the belly bones and pin bones from each fillet.
Step 2
Season the fillets with salt and a dust of tomato powder. Place two fillets back-to-back (skin side out) on plastic wrap, wrap them tightly to form a ballotine, tie knots on both ends, and refrigerate.
Step 3
Slice the fennel and onion thinly on a mandoline. Chop fish bones into smaller pieces, combine with sliced vegetables, fennel seeds, coriander seeds, star anise, halved garlic cloves, canned tomatoes, olive oil, and saffron. Mix well and marinate in the fridge overnight.
Step 4
Roast the marinated bones at 250°C (480°F) for 30 minutes. Transfer to a pot. Deglaze the tray with white wine in the oven for 10 minutes and add to the pot. Add 3L of water and tarragon, simmer for 45 minutes, strain, and reduce the liquid by 75%.
Step 5
To make carrot cream, peel and slice carrots and a shallot. Caramelize sugar in a saucepan, add shallot, salt, and butter. Add the carrots, fry briefly, then add white wine vinegar and vegetable stock. Simmer until the liquid is fully reduced, then blend until completely smooth and place in a piping bag.
Ingredients List
Important Notes
Handle the red mullet gently as its flesh and skin are very delicate.
Ensure you blanch the orange and purple carrots separately to prevent the purple dye from discoloring the orange slices.
Prepare the hollandaise gently over medium-low heat to avoid curdling the egg yolks.
The fish bones can be marinated overnight to extract maximum flavor for the bouillabaisse.
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