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Striped red mullet grilled à la Biscayenne grilled à la plancha and eggplant mousseline

By Olivier Giraudet, Le Laurier Fleuri – Vertou

For 4


Ingredients :

2 striped red mullet
3 red peppers and 3 yellow peppers
5 tomatoes
3 onions
2 baby eggplant
5 scallions
5-6 bunches herbaceous seepweed or 200 g (7 oz.) samphire
1 bunch savory
Mussel jus
20 cl (6.8 fl. oz.) cream

Step 1 : Prepare the Biscayenne: combine the crushed tomatoes with the onions and then add the finely sliced red and yellow peppers. Let simmer for 1 hour on low heat.

Step 2 : Fillet and debone the striped red mullets.

Step 3 : Season each fillet with salt, Espelette pepper and chopped savory.

Step 4 : Sauté the baby eggplant and scallions in olive oil in a frying pan.

Step 5 : Grill the red mullets à la plancha.

Step 6 : Sort and wash the herbaceous seepweed or samphire. Blanch and sauté in butter.

Step 7 : Prepare the sauce: reduce the mussel jus with the cream and emulsify using a beater.

Step 8 : Plate and serve.