Recipe: Red mullet with foie gras

Name: Rouget barbet au foie gras
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 4 beaux rougets barbet.4 tranches de foie gras cuit d'1/2cm d'épaisseur.8 tranches de poitrine fumée très fines et plutôt longues.huile d'olives.poivre du moulin.8 pics en bois.

By Bidule ★ ★ ★ ★ ★ 4.4/5 (13 reviews) Fishes

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

I "gleaned" the basis of this recipe from a fishmonger at the Orsay market (91), thank you to him

Ingredients for 4 servings

4 beautiful red mullets.
4 slices of cooked foie gras 1/2cm thick.
8 slices of smoked bacon very thin and rather long.
olive oil.
ground pepper.
8 wooden picks.

Step-by-step directions

1/ ask the fishmonger to scale and fillet the red mullets.
2/ remove the remaining bones in the center of the fillets (with tweezers this takes 5 minutes)
3/ place the slice of foie gras on the flesh side of the fillet.
definitely do not salt.
5/ place the second fillet on top in a mirror fashion to reform your fish.
6/ arrange 2 slices of smoked bacon on the work surface and wrap each fish making one and a half turns.
7/ secure firmly with the wooden picks. (you must make sure that the fillets are trapped by the bacon)
8/ in a large pan, (this facilitates the turning maneuver) over high heat, add a drizzle of olive oil and the fish.
9/ turn them every 2 minutes because the bacon must be crispy but not burnt. repeat the operation 3 times. if needed lower the heat and leave for a few extra minutes, covered, to complete the cooking of the fish.
10/ enjoy, the crispness of the bacon, the softness of the red mullet and the sublime foie gras marry wonderfully!!
accompaniment. small potatoes g

Chef Patrick's Comment

A splendid recipe, just a small tip to add to the recipe of this truly refined gourmet visitor, once you have made your little sandwich cut a strip of parchment paper, put a little olive oil on it then place your stuffed red mullet, close this little package and tie it. Then, in a small pot heat olive oil and roast for 5 minutes on each side your little packages remove from heat and let rest covered 10 minutes then remove the f

Lard Foie gras Filet de poisson Rougets