Sautéed fillet of Atlantic Red Mullet with duo of Courgettes
Ingredients (for 1 portion)
Red Mullet
1 red mullet 250 gr
1 courgette 160 gr
Chanterelle mushrooms 60 gr
1 small onion
4 basil leaves
1 tsp Ricard
Curry powder
Crayfish Mousse
Peeled crayfish 100 gr
1 egg white beaten
Single cream 30 gr whipped
Salt & Pepper
Preparation
Take the head off the fish and open the fish from the belly and keep in one piece. Put the fish on the grill skin side down and cover with a portion of the crayfish mousse. Cut the onion into julienne strips and fry with the mushrooms. Add half a courgette cut into cubes and let cook for a bit.
Peel the other half of the courgette into 3 strips lengthways and grill.
Combine the ingredients for the mousse, add the leftover courgette cut into small cubes, a touch of curry powder and a teaspoon of Ricard.
Make small canneloni with the peeled slices of courgettes and crayfish mousse. Put in the oven for 3 minutes (180oc) and then plate as in the picture.
Note the crayfish can be substituted by prawns.
Bom Apetite!
