Prepare to embark on a gastronomic journey that will transport your taste buds straight to the French coastline! This extraordinary recipe transforms humble ingredients into a restaurant-worthy masterpiece that looks as stunning as it tastes. Imagine a crispy-skinned mullet resting on a vibrant green cucumber-parsley puree, elegantly draped with a luxurious white wine sauce that whispers of Parisian sophistication. Whether you're a seasoned home chef or an adventurous food lover, this dish promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 mullet fillets
- 1 cucumber, peeled and diced
- 1 bunch of parsley
- 150ml white wine
- 1 shallot, finely chopped
- Butter for sauce
Instructions
- Prepare the ingredients by cleaning the mullet fillets, removing any bones, and patting them dry with paper towels.
- Peel and finely dice the cucumber, ensuring uniform small cubes for even cooking and blending.
- Wash the parsley thoroughly and separate the leaves from the stems, reserving some whole leaves for garnish.
- In a food processor, combine diced cucumber and parsley leaves, blending until a smooth, vibrant green puree forms. Season with salt and white pepper to taste.
- Heat a non-stick skillet over medium-high heat and add a small amount of butter.
- Gently place the mullet fillets skin-side down in the skillet, cooking for approximately 3-4 minutes until the skin becomes crisp and golden.
- Flip the fillets and cook for an additional 2-3 minutes until fish is just cooked through and opaque.
- In a separate saucepan, sauté finely chopped shallots in butter until translucent and fragrant.
- Pour white wine into the shallot pan, allowing it to reduce by half to concentrate the flavors.
- Whisk in cold butter gradually to create a smooth, glossy white wine sauce.
- Plate by spreading the cucumber-parsley puree as a base, carefully placing the mullet fillet on top, and drizzling white wine sauce around the plate.
- Garnish with reserved parsley leaves and serve immediately while fish is hot and sauce is fresh.
Tips
- • Always pat your mullet fillets completely dry before cooking to ensure a perfectly crisp skin • Use fresh, high-quality white wine for the sauce - the flavor will shine through • When blending the cucumber-parsley puree, add seasoning gradually and taste as you go • Keep your butter cold when whisking into the white wine sauce for a smoother, more stable emulsion • Choose a non-stick skillet with a heavy bottom for even heat distribution when cooking the fish • Serve immediately to maintain the crisp fish skin and the sauce's optimal temperature and consistency • For an extra touch of elegance, use a microplane to create delicate parsley leaf garnishes
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 70mg
