Red mullet with beurre blanc and glazed roots
The restaurant Chez Allard reflects the beauty and perfection of Paris: Petits Rogets Barbets au Beurre Blanc (red mullet with a buttery shallot sauce and sautéed root vegetables). Bon Appetit!
Jump To :
SERVINGS
4
INGREDIENTS
For the Beurre Blanc
80 g shallots, finely chopped
150 ml aged wine vinegar
50 ml dry white wine
3 g mignonnette pepper (coarsely ground pepper)
400 g cold Echiré butter, cut into small pieces
Juice of ½ lemon
For the fish
4 red mullet fillets, about 250 g each
Fleur de sel
Freshly ground pepper
Olive oil
For the vegetables
4 navet turnips
4 large carrots
1 yellow turnip ¼ celeriac
1 green radish
4 red radishes
4 baby leeks
50 ml olive oil
Fleur de sel
Freshly ground pepper
1 garlic clove, with skin
1 sprig of thyme
500 ml chicken broth
30 g butter
HOW TO MAKE IT
- For the Beurre Blanc, in a medium saucepan, bring the shallots, vinegar, wine, and mignonette pepper to a boil over medium heat. Reduce the sauce gently and gradually add the butter, stirring and whisking constantly to combine the sauce and the butter. If you add too much butter at once, the sauce won’t bind. Adjust the seasoning and add a dash of lemon juice; set aside (at room temperature).
- For the vegetables, peel the turnips, carrots, celeriac, and green radish. Cut the celeriac into diamond shapes, the green radish and turnips into “half moons”. Scrape and rinse the red radishes. Bring a medium pot of salted water to the boil. Rinse the leeks and blanch until soft. Transfer to a bowl filled with ice water, immerse quickly, and lay on paper towels. Cut the leeks into strips.
- In a large heavy pan, heat the olive oil over medium heat and sauté the vegetables separately for about 1-2 minutes. Transfer all the vegetables to the pan and season with salt and pepper. Add the garlic, thyme, and broth, cover the pan, and cook until soft. Before serving, add the butter, stir to glaze the vegetables, and season with salt and pepper to taste. For the fish, season the mullet fillets with salt and pepper on the meat side. Heat a splash of olive oil in a large heavy pan over medium-high heat and sear the fillets, skin side down, for 4 minutes or until the fish is done, the skin should be lightly crispy. Flip the mullets over, then transfer to a grid and set aside.
- Arrange the mullet fillets, slightly overlapping each other, on one side of the plate, the vegetables on the other side, and a spoonful of the Beurre Blanc in the middle. Serve immediately.
