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Cooking Recipe Video : Red mullet fillets with vegetable minestrone

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Restaurant: Les Sources de Caudalie(Fa

Chef: Franck Salein

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.2/ 5 - 12 votes - 575 views
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Restaurant: Les Sources de Caudalie(Fa

Chef: Franck Salein

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.2/ 5 - 12 votes - 575 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Red mullet fillets with vegetable minestrone Red mullet mullet fillets fillets with with vegetable
Recommended wine with the dish:
Chassagne-Montrachet
Difficulty level:
Cooking recipe viewed:
575
Cooking Recipe Preparation time
  • Preparation & cooking: 35 minutes
  • Cooking the dried tomatoes: 4 hours
Cooking Recipe Ingredients
  • 6 red mullets
  • 0.85 cups pure cold-pressed olive oil
  • 6 tomatoes
  • 1 carrot
  • 1 potato
  • 1 zucchini
  • 1.76 oz. fresh pasta
  • Fish fumet (stoci)
  • Salt, pepper
  • 1 good tbsp. chopped olives
  • Olive oil
  • Pistou
  • Saffron
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Take the red mullet fillets and remove the fishbones, using tweezers.
  2. Cut the zucchini, carrot and potato to create a medley. Cook the zucchini and carrot squares in fish fumet (stock) and the potato in a saffron fumet.
  3. Boil the tomatoes for 10 seconds. Then, put them in ice-water, so that you can easily take off their skin.
  4. Cut them in quarters, take the seeds out, and put the tomato petals on the oven plate with olive oil, salt, pepper, thyme and laurel.
  5. Put the tomatoes in the oven at 190 degrees F for 4 hours, in order to have preserved tomatoes.
  6. Cook the fresh pasta al dente. Then, add the chopped olives, vegetables, preserved tomato and some pistou. Adjust the seasoning.
  7. Put the red mullet fillets in the pan with olive oil, skin-side facing down. Cook. Turn them.Withdraw them from the pan and put them on a sheet of paper or cloth to absorb the water.
  8. Place the vegetables in the middle of the serving dish and the red mullet fillets around them. Pour the reduced fish fumet, bound with the red mullet liver, over the serving dish.
Restaurant
Name:
Les Sources de Caudalie(Fa
Phone:
+33 5 57 83 83 83
Website:
www.sources-caudalie.com
Address:
Chemin de Smith Haut Lafit
City:
Bordeaux-Martillac
Country:
Fr
Overview:
"10 years ago, Florence and Daniele Cathiard left the stressful business world and installed themselves in the middle of the vineyard from Smith Haut Lafitte in the Bordeaux-region. In order to let you perfectly discover the world of wine, art de vivre and French cuisine, they constructed a hotel, built a center for vino-therapy and installed an excellent restaurant with young chef Franck Salein, serving a light cuisine with fantastic inspirations from the South."
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