in

Cooking: Red Mullet Fillet with Wild Garlic Sauce and Gnocchi

5 from 8 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 115 kcal

Ingredients
 

  • 4 Red mullet fillets
  • 20 g Wild garlic fresh
  • 2 Leaf parsley stems
  • 250 ml Fish and white wine sauce
  • 30 g Ice cold butter
  • 0,5 tsp Lemon juice
  • 2 cl White wine dry
  • Salt and pepper
  • Butter

Gnocchi:

  • 250 g Waxy potatoes
  • 2 tbsp Flour
  • 1 tbsp Durum wheat semolina
  • 2 Egg yolk
  • Salt and pepper
  • Olive oil
  • 1 tbsp Whipped cream

Fish and white wine sauce:

  • 500 ml Fish stock
  • 200 ml White wine dry
  • 1 tbsp Flour butter
  • 150 g Cream
  • 1 tbsp Creme fraiche Cheese
  • 0,5 Lemon
  • Salt
  • 16 Wild garlic leaves

Instructions
 

Wild garlic sauce:

  • Wash the red mullets. Blanch the wild garlic for about 10 seconds in boiling salted water, quench and squeeze it out. Mix with the parsley, the hot white wine sauce and the butter. Season with lemon juice, salt, pepper and white wine.

Fish and white wine sauce

  • Bring the fish stock, wine and flour butter to a boil and reduce by half. Add the cream and creme fraiché and reduce again by a third. Season with salt and lemon juice.

Gnocchi:

  • Peel the potatoes, wash them and cook them in a little salted water. Drain, then put them back on the stove and allow to evaporate. Press the potatoes through a press.
  • Now add flour, semolina and a little salt and pepper, knead everything well with the egg yolks. Roll out 2 finger-thick rolls on a floured plate and cut off pieces about 5 cm long.
  • Bring the pieces into shape with a fork and let them fall into boiling salted water. Simmer for about 3 minutes until the top floats. Then toss in a little butter, or prepare a day before then put in ice water then put in a bowl with a little olive oil so that they don't stick.
  • Season the red mullets with salt and pepper and then turn a little lemon juice in flour and fry briefly on the inside, then fry the skin side until crispy.
  • Arrange the fish on the sauce and then use the wild garlic leaves as a garnish.

Nutrition

Serving: 100gCalories: 115kcalCarbohydrates: 6.3gProtein: 2.3gFat: 7.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Mango Dessert

Two Kinds of Ravioli