Red mullet fillet, romesco and lemon condiment, old vinegar sauce
Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.
This recipe by Bastian Ruga, chef at Circle restaurant in Lyon, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for thissimple red mullet fillet, with romesco and lemoncondiment and old vinegar sauce.
- Serves 4
- Preparation time: 55 min
- Cooking time: 2 h 40
Ingredients for Bastian Ruga 's red mullet fillet
- 2 red mullets, 300 g each
For the romesco condiment
- 1 tomato
- 4 Shakira peppers
- 2 red peppers
- 5 garlic cloves
- 1 onion
- 1 lemon
- 50 g Parmesan cheese
- 10 almonds
- Olive oil
- Sal t
For the lemon cream
- 6 lemons
- 2 gagar-agar
- 25 g sugar
- 25 ml olive oil
For theold vinegar sauce
- 10 cl old wine vinegar
- 25 ml lemon juice
- 1 shallot
- 2 tsp capers
- A few sprigs parsley
- 2 anchovies
- 100 g butter
Steps for Bastian Ruga 's red mullet fillet
- Condiment romesco: Preheat oven to 180°C. coarsely chop the onion, garlic and tomato. core the chillies and peppers and place on a roasting tray. Drizzle with olive oil, season with salt, cover with aluminum foil and bake for 30 min. After cooking, leave to drain until cool.
- Blend in a high-powered blender with the almonds, lemon juice and grated Parmesan . Adjust the seasoning if necessary, and whisk lightly with olive oil. Strain through cheesecloth or a fine sieve. Refrigerate.
- Lemon cream :
- Preheat oven to 120°C. Foil 5 lemons individually, place in a dish and bake for 2 h.
- Remove the pulp from the lemons , taking care not to remove the seeds or too much zest. Add the sugar andagar-agar. Heat (stirring) in a saucepan until boiling. spread the mixture out flat and leave to air until it hardens and cools.
- Blend with the remaining lemon juice, then whisk with the olive oil. Refrigerate.
- Old vinegar sauce: Melt the butter until it takes on a hazelnut color. Strain through a fine sieve and set aside. Chop the shallot and place in a small saucepan with the lemon juice and vinegar. Reduce by three-quarters , then add the beurre noisette, parsley, anchovies and chopped capers. Adjust the seasoning.
- Prepare the red mullet: Scale and gut the mullet. Lift the fillets and remove the bones. Dry the red mullet fillets skin side down and season with salt. Heat a non-stick frying pan with olive oil. When the oil is hot, place the red mullet fillets skin-side down, pressing them lightly so that the entire surface of the skin is in contact with the pan. Leave to cook for 45 seconds, then move the pan away from the heat and leave for 1 min.
- Presentation: Place the romesco condiment and lemon cream in two pipettes. Arrange them on the cooked red mullet fillets , moving back and forth from left to right. Pour the sauce into a shallow dish . Place the red mullet fillets on top.
Has this recipe inspired you to discover Bastian Ruga's cuisine ? Read the Gault&Millau review of Circle.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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