Red mullet in saffron sauce on leek fondue
Serves
Serves 4
PREPARATION TIME
20 minutes
COOKING TIME
30 minutes
DIFFICULTY
INGREDIENTS
4 red mullet (gutted, trimmed and scaled by your fishmonger)
50 g + 50 g unsalted Isigny PDO Butter
10 cl + 10 cl Isigny PDO Crème Fraîche
1 shallot
1 leek
1 tbsp olive oil
1 tbsp lemon juice
1 pinch saffron threads
Salt, pepper
METHOD
Pour a little olive oil into a frying pan. Brown the red mullet for 10 minutes on each side.
Keep warm.
Clean and slice the leek.
In a saucepan, melt the butter, add the leek and season with salt and pepper.
Leave to sweat for 20 minutes. Add 10 cl of Isigny PDO crème fraiche at the end of cooking and keep warm. Peel and finely chop the shallot. Brown it in a lightly oiled pan. Pour in 10 cl of Isigny PDO crème fraiche and the lemon juice, add the saffron and let it cool while stirring. Season with salt and pepper. To prepare the dish, place the leek base on the plate, followed by the red mullet and the saffron sauce.
Add 10 cl of Isigny PDO Crème Fraîche at the end of cooking and keep warm.
Peel and finely chop the shallot.
Brown it in a lightly oiled pan.
Pour in 10 cl of Isigny PDO Crème Fraîche and the lemon juice, add the saffron and let it cool while stirring. Season with salt and pepper.
To prepare the dish, place the leek base on the plate, followed by the red mullet and the saffron sauce.
