Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Red Mullet & Golden Quinoa

By Chef Pascal Aussignac


  1. 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.


  1. Cut the dill very fine. Cut the chorizo in small cubes (brunoise). Wash the baby squid and then marinate it in the olive
    oil and the Espelette hot pepper.
  2. Use a big pan, heat olive oil and put the quinoa. Stir as a risotto. Add the shallots. Coat it with mussel’s jus and the
    spigol. Cook it around 10 minutes.
  3. At the end of the cooking, add the diced baby squid and chorizo.
  4. Season it and add the fresh dill.
  • 4 servings
  • 1 hr 00


4 red mullet fish
300 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 oil
1 kg of mussel
1 liter of white wine
sprig of thyme
bay leaves
  1. 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


1 unit of fennel
tablespoon of olive oil
tablespoon of dill
tablespoon of lemon juice
  1. Head the olive oil into the pan, add the red mullet’s head, the aromatic garnish and stir.
  2. Glaze with pastis and cover it with the water. Add one fennel, garlic, olive oil and season.
  3. Cook it for 30 minutes. Put the preparation into a food processor, blend it and rectify the seasoning.
  • 4 Servings
  • 1 hr 00


4 head (with liver) of red mullet
50 ml of olive oil
10 ml of pastis
50 grams of fennel


120 grams of quinoa
20 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