23 April 2019

Fillets of red mullet dressed in spring

Main courses

Super easy, fancy, melting, crispy and acidulous, this recipe is a simple joy. Caviar lemon brings in all the originality and explodes in the mouth like a fireworks.

And the recipe works with almost every white fishes…

For a lactosefree recipe, remove the cream and add a little bit more of olive oil in the mashed potatoes…


For 4 people

  • 8 fillets of red mullet
  • 30 cherry tomatoes
  • 2 or 3 celery stalks
  • 2 or 3 caviar lemon
  • Olive oil
  • Fleur de sel
  • 650g (23 oz) of ratte Potatoes
  • 200ml (1 cup) of liquid cream
  • 50ml (1/4 cup) of olive oil

Prepare the mashed ratte potatoes with olive oil.
Wash the potatoes and bake them in boiling water for half an hour.

In the meantime, remove the fish bones.

Wash the cherry tomatoes and place them in an ovenproof dish.
Wash the celery stalks, set the leaves aside and cut the stems into slices. Place them in the dish with the tomatoes. Drizzle with olive oil and sprinkle with two pinches of Fleur de sel.
Bake in oven for 20 minutes (250°C (480°F)), stirring occasionally.

Drain the potatoes and mashed them with the skin.
Add the cream and olive oil, mix and season with salt and pepper according to your taste. Set aside.

When the vegetables are almost done, cook the fillets of red mullet in a frying pan with a little bit of olive oil for a few minutes (about 5 minutes). Fillets should stay firm and moist.

Arrange the plates. Place two fillets of red mullet, a few roasted tomatoes and celery and some mashed potatoes with olive oil. Drop some lemon caviar pearls on the fish, sprinkle with chopped celery leaves, a pinch of fleur de sel. Drizzle with fruity olive oil and serve immediately.

Plate: Origine @ Bernardaud

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