Directions
Crispy Red Mullet with Sunchoke Puree
Details
- Prep Time:
25 min - Cook Time:
5 min - Ready Time:
30 min
Servings
Ingredients
- 4 red mullet filets
- kosher salt
- fresh cracked pepper
- olive oil
Sunchoke Puree
- 1/2 pound sunchokes can use idaho potatos
- 2 bay leaves
- 3/4 cup half and half cream
- 3 tablespoons unsalted butter
Directions
Start by preparing your sun choke puree: start by chopping your sun chokes into one inch cubes and add to a pot with the cream, bay leaf, butter, garlic and a touch of kosher salt. bring to a slight boil and cook until the sun chokes are tender. it’s important to leave the skin on then as there is a ton of flavor there. When tender pull out the garlic clove and pull out the bay leave now with a hand blender blitz the mixture together until a smooth paste. if it is to thin reduce it down by simmering it until it becomes a pomme puree consistency. set aside
Now take your red mullet fillet and hold it in your hand and bend it slightly and make 3 or 4 scores in the skin. Now season with salt and pepper and in a hot pan with olive oil skin side down start cooking the red mullet but keep your hand or a spatula on the fish pushing it down for at least 30 second so the skin will stick to the bottom of the pan, this will make the skin nice and crispy. Now we will do about 90 percent of the cooking on the skin side down once you can see the flesh is almost cooked to the top turn it over and finish cooking for 30-45 seconds. Take your fish out and assemble your plate. Start by putting a nice dollop of the sun choke puree on a plate followed by one of the Red Mullet fillets. finish with some fresh herbs and a squeeze of lemon. Fantastic starter for an elegant meal.
Benny
