Striped Red Mullet with Orange‑Rosemary Sauce
A refined French fish dish that pairs silky red mullet with a bright orange‑rosemary sauce. The delicate potato “scales” add texture, while the Noilly Prat and demi‑glace give subtle depth of flavor, making it perfect for an elegant dinner.
Maker: Paul Bocuse
From: Instagram(view original)
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Ingredients
- 14 oz red mullet
- 1 potato
- 3 tbsp clarified butter
- 1 tsp potato starch
- 2 egg yolks
- 1 shallot
- 1 3/10 cup orange juice
- 0.63 cup crème fraîche
- 0.63 cup double cream
- 0.42 cup Noilly Prat
- 3 sprigs rosemary
- 1 7/10 fl oz demi‑glace
Instructions
- 1Fillet the red mullet as shown in the video, keeping the skin on each fillet.
- 2Using a mandoline, slice the potato into 1 cm thick rounds and cut out 2 cm wide circles; blanch the slices in boiling water for 2 minutes, then shock them in ice water and drain.
- 3In a bowl, combine the blanched potato circles with 3–4 tbsp clarified butter and 1 tsp potato starch; toss gently to coat.
- 4Brush the fish skin with a mixture of the two egg yolks, then arrange the potato slices on a sheet of parchment paper to mimic fish scales, covering the fillets; cover with another sheet of parchment and refrigerate for 30 minutes to set the shape.
- 5Meanwhile, in a saucepan over medium heat, sweat the diced shallot until translucent (about 2 minutes). Add the fresh orange juice and reduce until it forms a glaze, then stir in the Noilly Prat and continue reducing by two‑thirds.
- 6Add the crème fraîche and double cream to the reduced liquid, stirring constantly; bring to a gentle simmer and add the rosemary sprigs, allowing the herbs to infuse for 5 minutes.
- 7Strain the sauce through a fine‑mesh sieve, discarding the solids, and keep the sauce warm on low heat.
- 8Heat a large skillet over medium heat, place the parchment‑wrapped fish skin‑side down, and fry for 5–7 minutes until the skin is crisp and the fish is mostly cooked; remove the parchment, flip the fillet and finish cooking off the heat for 1 minute.
- 9Plate the warm orange‑rosemary sauce, lay the fish fillet in the center, and drizzle a few drops of demi‑glace around the plate for added shine and flavor.
- 10Serve immediately while the fish is hot and the sauce is glossy.
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Frequently asked questions
- How long does it take to make Striped Red Mullet with Orange‑Rosemary Sauce?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Striped Red Mullet with Orange‑Rosemary Sauce recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Striped Red Mullet with Orange‑Rosemary Sauce recipe come from?
- It was shared by Paul Bocuse on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.