Red Mullet Fillets with Mashed Potatoes and Prosecco Sauce
Instructions
? Fillets of 2 red mullets (cleaned and deboned)
? 1 tablespoon clarified butter
? Rosemary to taste
? Smoked salt to taste
For the mashed potatoes:
? 4 potatoes
? 3 tablespoons heavy cream (50 ml)
? 1 tablespoon grated Parmigiano Reggiano cheese
? 2 tablespoons butter
? Salt and pepper to taste
For the prosecco sauce:
? 7 ounces red mullet stock (200g)
? 1/2 cup prosecco (100 ml)
? 2/3 cup fresh cream (150 ml)
? Salt to taste
Instructions
- Sear the red mullet fillets in the clarified butter for 5 minutes on the skin side and 1 minute on the other side.
- Season with rosemary and smoked salt.
- Bake the potatoes in a salt crust in the oven at 350°F (180°C) for 40 minutes.
- Mash the baked potatoes and add heavy cream, grated Parmigiano cheese, butter, salt, and pepper. Mix until creamy.
- Reduce the red mullet stock with prosecco by half.
- Add the fresh cream and reduce again by half.
- Season with salt.
Creator