Family Best Time >> Food

Pan-fried red mullet fillets, stuffed artichoke bottoms, shellfish stock and olive tapenade


Ingredients:6 people
  • Red mullet fillets
    6
  • small Italian artichokes
    6
  • tomato coulis
    6 tablespoons
  • lobster coulis
    75 g
  • saffron pistils
    5 g
  • olive tapenade
    80 g
  • seeded and diced tomatoes
    1
  • mussels
    250 g
  • dry white wine
    1 dl
  • small onion
    1
  • chervil
  • salt, ground pepper


Preparation:


    Scale and fillet the red mullet.

    Turn and cook the artichokes.

    Clean and sort the mussels. Sweat the minced onion, add the mussels, the white wine, cover. At the end of cooking, shell the mussels and reserve the filtered mussel juice.

    Mix the lobster coulis and the mussel juice, add the pistils of saffron, leave to infuse after a few broths.

    Stuff the artichoke bottoms with half tomato coulis and half olive tapenade.

    Reheat them with steam.

    In a non-stick pan, quickly cook the red mullet fillets.

    Arrange the red mullet fillets, the stuffed artichoke bottom, the mussels, a few diced tomatoes and sprigs of chervil in a deep plate.

    Serve separately from the shellfish stock in a sauce boat.