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Red mullet filled

Red mullet paired with lobster, rouille potato purée, leeks, and confit tomatoes – a vibrant, coastal-inspired dish full of bold, refined flavor.

Dairy Seafood Vegetable

Red mullet filled

Debic Professionals

Debic

Ingredients

For 10 servings

10 red mullets

250 g white fish

100 ml fish stock

250 g Debic Cream Plus Mascarpone

100 g lobster meat, cooked

Rouille potato purée

500 g potatoes

1 red chili pepper

25 g garlic

250 g butter

100 ml white wine

2 g saffron

100 ml milk

Leeks

5 leeks

100 g butter

200 ml Debic Cream Plus Mascarpone

50 ml white wine

100 ml fish stock

Basil emulsion

100 g spinach

100 g basil

100 ml Debic Cream Plus Mascarpone

100 ml olive oil

3 g xanthan gum

12 g salt

Finish

100 ml lobster reduction

20 semi-dried cherry tomatoes

20 micro basil leaves

Debic products used

Cream Plus Mascarpone 1L

Preparation

Red mullet

Butterfly the mullets fillets and reserve dry in the fridge.

In a blender, mix the white fish fillets with the stock and add the Cream Plus Mascarpone at the latest stage.

Mix with the diced lobster meat.

Pipe the mousse between the red mullet fillets.

Fold into three layer of cling film and freeze.

When frozen slice lengthwise and keep refrigerated.

Rouille potato purée

Cook the potatoes.

Finely mince the garlic and chili pepper and sweat in the butter until fully cooked.

Add the white wine and saffron and reduce by half.

Add the milk and blend into a fine purée.

Press the cooked potatoes through a fine mesh sieve and mix with the rouille emulsion.

Leeks

Wash and clean the leeks, discarding the green parts.

Vacuum pack with a knob of butter and reserve in the fridge.

For the cream sauce, put the Cream Plus Mascarpone, white wine and fish stock in a saucepan and reduce by half and reserve in the fridge.

Basil emulsion

Blanche the spinach and basil.

Pat dry and cutter into a fine purée with the other ingredients and reserve in a squeeze bottle.

Assembly

Cook the red mullets on a low temperature in the oven or sous vide, then finish by heating it under the salamander grill for 30 seconds.

Re-heat the potato purée and serve onto the plate.

Heat the leeks in the microwave for 2 minutes.

Cut in half lengthwise.

Dress with the cream sauce and decorate with the basil emulsion and reduced lobster sauce.

Finishing touch

Finish with the semi-dried tomatoes and basil leaves and serve.

Dairy Seafood Vegetable

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