Recipe: Red Mullet Fillets and Prawns

Name: Filets de rougets et gambas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 4 petits rougets levés en filets8 gambas1 blanc de poireau nettoyé et taillé en julienne1 branche de cèleri, épluché et taillé en julienne8 asperges vertes cuites al dente4 oeufs de caille pochésherbes : ciboulette estragon cerfeuil et coriandre hachés ensemble2 cuillers à soupe de vinaigre de xérès et 2 d'huile d'olivessel et poivre du moulin

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (2 reviews) Fishes

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

4 small red mullets filleted
8 prawns
1 leek white cleaned and cut into julienne
1 celery branch, peeled and cut into julienne
8 green asparagus cooked al dente
4 poached quail eggs
herbs: chives tarragon chervil and coriander chopped together
2 tablespoons of sherry vinegar and 2 of olive oil
salt and ground pepper

Step-by-step directions

Poach the quail eggs, cool, reserve.

1- Make a julienne of leeks and celery branch, cook al dente, reserve.

2- Cook a few green asparagus for 10 minutes in boiling water.

3- Chop the following herbs: chives, tarragon, chervil and coriander, reserve.

4- Prepare a vinaigrette with sherry vinegar and olive oil, and reserve.

5- Pan-fry the red mullet fillets skin side in olive oil for 2 minutes and 1 minute on the other side, do the same for the prawns, then pour the vinaigrette over them then the herbs.

6- Heat the quail eggs in hot salted water

7- Plate the dish: the vegetable julienne underneath, the red mullet fillets, the prawns, then a quail egg on each of the red mullet fillets, place the asparagus and coat with herb vinaigrette.
Serve warm.

Tarte aux légumes Rougets Quiche aux asperges Herbes et aromates