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Fillet of red mulet in red wine jelly with crispy bacon in snipefish sauce

Home > Life style > Recipes > Fillet of red mulet in red wine jelly with crispy bacon in snipefish sauce
Recipe proposed by : Michel Guérard
Recipe type : Fish and Shellfish


Cooking cost : Expensive

Ingredients

For 6 people 

6 red mullet fillets, 6 thin slices of smoked bacon, 6 bunches of salad shoots, 6 sparagus curls (shaved off two stalks), Olive oil / Saffron.

Red wine jelly

1kg duck carcase chopped into small pieces, 1l red wine, 100g carrots, peeled & sliced, 100g onion, peeled & finely sliced, 2 cloves garlic, peeled & crushed, 1 bouquet garni / 80cl veal stock, 2 leaves of gelatine, softened in icewater , Salt, freshly-ground pepper.

Snipefish sauce

1 coddled egg, 6g anchovies, 1/2 clove garlic, sliced, boiled with saffron, I pinch saffron, teaspoon tomato paste, 1/6 teaspoon harissa, 1 soupspoon lemon juice, soupspoon lime juice, 60g olive oil, 40g chicken-liver mousse (buy at delicatessen), Salt, freshly-ground pepper.

Preparation

  • Prepare the red-wine jelly : roast the pieces of duck carcase in a hot oven until they are crisp and brown. Bring the wine to the boil, add the carcase. Skim. Add the veal stock and seasoning (sliced carrots and onion, bouquet garni, crushed garlic). Simmer for 1 to 2 hours.
  • Strain. Reduce by half, adjust seasoning. Add the softened gelatin (always add hot).Pour resulting jelly into 6 shallow dishes, place in refrigerator. Can be prepared up to two days early.
  • Place each bacon slice between two pieces of greaseproof paper. Place a weight on top to ensure bacon remains flat. Crisp in oven at 150°C for 25 minutes.
  • Brush the mullet fillets lightly with olive oil. Sprinkle with a little saffron. Grill for 3minutes.Remove from heat and leave to cool.
  • When cold, bevel each fillet into5or6pieces, place on the wine jelly in an overlapping pattern. Keep in a cool place until served.
  • Place all the ingredients for the snipefish sauce in a blender, mix until smooth. Adjust seasoning.
  • Spoon the sauce around the mullet (1 soupspoonful per person).
  • Arrange the salad shoots on the left side of the plate, and one slice of crispy bacon on the right. Serve immediately.
   
   

 

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Les Prés d'Eugénie - 40 320 Eugénie-Les Bains (France) - www.michelguerard.com

 

Recipe from the book : "Château La Louvière, le bel art du vin". H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010.

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