Red mullet with orange, yellow carrot & sea urchin
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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