x

Recipe : *** Red Mullet Spring Rolls

Red Mullet Spring Rolls
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    2 h 30
  • Ready in
    3 h
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
* White stock: cover a chicken carcass or beef bones and vegetables with water and reduce for 2 hours; strain.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 20 30 rice papers
  • 4 scallions or green onions
  • 1 fennel bulb
  • a pinch of fleur de sel and freshly ground white pepper
  • 1 bay leaf
  • 2 ripe tomatoes
  • 2 cloves of garlic
  • 1 sprig of thyme
  • a little white stock
  • 800 g red mullet (goatfish)
  • 100 g butter
  • 200 ml dry white wine
  • 200 ml olive oil

  • Recipe preparation steps

  • 1
    Preparation: scale, fillet and bone the red mullet; set aside the bones and carefully remove the liver from each fish (they will be used to thicken the final sauce); crush the bones and heads; sauté in olive oil with the garlic cloves, bay leaf, thyme and tomatoes; deglaze with the white wine; reduce and add the white stock; simmer for 2 hours; strain the sauce and reduce to concentrate the flavors; whisk in the butter and olive oil to emulsify; add the mullet livers; purée in a blender to make a thick flavorful sauce. Set aside in a warm place.
  • 2
    Making the red mullet spring rolls: peel the fennel and scallions; wash and julienne them; sauté in olive oil; season with salt and pepper. The vegetables should be slightly crunchy. Cool. take the rice papers; dip them in water to soften; place a fillet of red mullet and some julienned vegetables on each one; correct the seasoning; roll up and set aside; continue until all the red mullet fillets are used up.
  • 3
    Finishing and presentation: sauté the rolls in olive in a non-stick pan; arrange on a platter. Serve each guest a small dish of sauce for dipping.
  • Ready !