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Red mullet with three pepper sauces


Ingredients:4 people
  • yellow bell peppers
    2 (400 g)
  • red peppers
    2 (400 g)
  • green peppers
    3 (600 g)
  • fish fumet
    1/4 liter
  • salt and ground pepper
  • potato starch
    3 heaped tablespoons
  • emptied red mullets
    4 x 300 g
  • flour
  • Olive Oil
  • butter
    300g


Preparation:
  • Preparation time:50 minutes


Difficulty:[usr 2]

Wash the peppers, remove the stem and deseed. Mix the peppers color by color with each time 1/4 liter of fish stock. Salt and pepper.

Boil the 3 sauces separately in a sauté pan and bind each of them with a spoonful of starch. Adjust seasoning. Switch to Chinese.

Remove the scales from the red mullets and lift the fillets. Salt and pepper. Flour the skin of the red mullets and cook in olive oil.

Boil the pepper sauces again and whisk them with 100 g of butter each. Pour the 3 sauces on the plates. Bind them together with a wooden stick. Arrange the red mullet fillets on the sauce. Wild rice goes well with this dish.

Red mullet with three pepper sauces

Source:La Nouvelle Cuisine for all seasons. Chanteclerc