Red mullet with orange, yellow carrot & sea urchin

Anthony Lazzaro | 1/23/23

L.A Restaurant chef Anthony Lazzaro's red mullet with orange, followed by yellow carrot and sea urchin, will bring sunny colors to your plate.

serves 4

Preparation time: 40 min

Cooking time : 40 min

Rest : 1 h 40

Marinade

8 red mullet fillets
150 g coarse salt
100 g sugar
25 g brown sugar
1 orange (zest)
10 g turmeric

Purée

150 g yellow carrots
Butter

Carrot veil

10 cl cooking water from carrot purée
3.5 g vegetable gelatin

Emulsion

2 shallots, chopped
10 g Timut pepper
100 g red wine vinegar
4 egg yolks
250 g butter
1 squeezed orange
2 sea urchins (coral)
¼ bunch tarragon

Dressing

2 sprigs watercress
5 bread croutons
Tarragon oil
2 sea urchins (tongues)

1 - Prepare the marinade: mix together the coarse salt, sugars, turmeric and orange zest. Cover the boned red mullet fillets (ask your fishmonger). After 40 min, desalinate and leave to dry in the refrigerator covered with greaseproof paper for 1 h.

2 - Prepare the carrot pur&e acute;e: peel and boil the carrots, then mashed potato them with a knob of butter.

3 - Prepare the carrot veil: bring the carrot cooking water and vegetable gelatine to the boil, then pour a thin layer onto a baking sheet.

4 - Prepare the tarragon and sea urchin emulsion: dry reduce the red wine vinegar with the chopped shallots, tarragon and Timut peppercorns. Add the squeezed orange, sea urchin coral and egg yolks, and whip up a sabayon (cream) over low heat in a bain-marie. Gradually blend in the clarified butter, strain through a fine sieve and chill.

5 - Presentation: cut the red mullet fillets into thin strips, keeping their shape, then lightly char the skin with a blowtorch. Arrange the other ingredients harmoniously: carrot purée, bread croutons, carrot veil, watercress, sea urchin tongues and tarragon oil.

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