in

Red Mullet Fillet on Saffron Risotto with Tomato Salsa & Lime and White Wine Foam

5 from 4 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 122 kcal

Ingredients
 

fish

  • 10 Pc. Red mullet Red mullet
  • Salt
  • Butter

Risotto

  • 500 g Risotto rice
  • 1,6 liter Veal stock
  • 1 Msp Saffron powder
  • 150 g Butter
  • 4 Pc. Shallots
  • 100 g Parmesan
  • Salt and pepper
  • White wine

Tomato salsa

  • 1 kg Vine tomatoes
  • 1 bunch Parsley
  • Olive oil
  • Salt and pepper

Lime and white wine foam

  • 1 Pc. Lime
  • 50 ml White wine
  • 200 ml Veal stock
  • 250 g Creme fraiche Cheese
  • 250 ml Whipped cream
  • Salt
  • Peppercorns

Instructions
 

fish

  • Have the fishmonger prepare the red mullet fillets ready to cook. Rinse the fillets with cold water and pat dry. Sauté in foamed butter on the skin side, turn, toss in the butter, lightly salt and serve immediately. You can only prepare the fish a minute, at the very end.

Risotto

  • Peel and finely dice the shallots. Melt two tablespoons of butter and sweat the shallots in it. Add the risotto rice and sweat until translucent, but do not let it take any color. In the meantime, heat the veal stock to boiling point. Deglaze the rice with a good dash of white wine (a 0.2 l glass) and carefully season with salt. Before the wine has completely boiled off, pour in a cup / ladle of stock and stir well. Whenever the rice has absorbed the liquid and boiled down to a thick cream, pour in another cup / ladle of stock. Stir very often. Repeat this process until the rice is just about done. A risotto should still have a slight bite. The risotto is now seasoned with the saffron (use carefully), the Parmesan cheese and the butter and is then ready to serve. If there is too much time before serving, the risotto may have to be diluted with a little stock so that the desired consistency is restored.

Tomato salsa

  • Quarter the tomatoes, remove the inside with the seeds and cut the pulp from the skin with a sharp knife. To do this, press the tomato quarter with the skin flat on the worktop and separate the skin from the pulp with the flat knife. Dice the pulp and place in a colander to drain. Do not chop the parsley too finely. Heat the olive oil in a pan. Swirl the diced tomatoes with the parsley and coriander in the oil and heat, then season with salt and pepper.

Lime and white wine foam

  • Make a reduction from the white wine, the juice of half a lime (the other half is reserve to taste) and the veal stock. Let some peppercorns cook with them. Lightly salt the reduction, remove the peppercorns. Then pour in the crème fraîche and whipped cream and bring to the boil. Season well with salt and lime juice and puree / mix with the hand blender to serve. Only the foam is used, so the cream sauce has to be seasoned well and mixed up again for each plate if necessary.

Serving

  • Prepare the risotto in a ring on a preheated plate. Lather the sauce. Take off the ring, the risotto will then flow slightly, that's intentional. Place 2 - 3 red mullet fillets and garnish with the foam.

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 10.6gProtein: 2.4gFat: 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




Filled Pasta with Minced Tomato Sauce

Dark Chocolate Mousse with Pineapple Curry Salad and Coconut Ice Cream