Red Mullet & Golden Quinoa
By Chef Pascal Aussignac
MUSSEL JUS:
- Wash the mussels. use a big pan. Heat the olive oil and put the mussels in it. After a few minutes, pour with white
wine. Then add the bay leaves and the thyme. Gently shake the pan since the mussels open. Separate them from the
shells. Dry those. The just should be strained to avoid any dust.
RED MULLET:
- 4 servings
- 1 hr 00
Ingredients:
4 red mullet fish300 grams of golden quinoa
80 grams of fennel Carpaccio
80 grams of red mullet liver
200 grams of mussels
For the sauce:
10 ml olive oil1 kg of mussel
1 liter of white wine
sprig of thyme
bay leaves
- Cut the fennel in four. Take off the heart and cut it finely. Season with olive oil, dill and the lemon juice
- 4 servings
- 1 hr 00
Ingredients:
1 unit of fenneltablespoon of olive oil
tablespoon of dill
tablespoon of lemon juice
- 4 Servings
- 1 hr 00
Ingredients:
4 head (with liver) of red mullet50 ml of olive oil
10 ml of pastis
50 grams of fennel
Ingredients:
120 grams of quinoa20 grams of shallots
3 grams of garlic
tsb. of Espelette hot pepper
1/10 bunch of dill
1 gram of spigol
0.5 grams of saffron
30 grams of chorizo
20 grams of olive oil
1 liter of mussel’s jus
50 grams of baby squid
Use a non-stick pan. Pan fry the red mullet, on the skin side, with a dash of butter and olive oil for two minutes. You have to obtain a crisp and golden coloration. Do not turn the fish. Present the fish with some warm quinoa. Decorate the plate with the fennel Carpaccio.
- 4 servings