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Receta Charred Red Mullet With Foie Gras Toast And Mixed Beans
by Global Cookbook

Charred Red Mullet With Foie Gras Toast And Mixed Beans
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Ingredientes

  • 1 x 225 gram fil red mullet, skin left on but bones removed (8oz)
  • 2 x Thin slices french bread
  • 55 gm Fresh goose foie gras, (2oz)
  • 55 gm Pre soaked bolitte beans, (2oz)
  • 55 gm Pre soaked red kidney beans, (2oz)
  • 55 gm Pre soaked lentil du pay, (2oz)
  • 250 ml Fish stock made from red mullet bones, (10fl ounce)
  • 100 ml Muscat wine, (3 1/2fl ounce)
  • 1 x Shallot
  • 2 x Cloves garlic
  • 30 gm Butter, (1oz)
  • 20 gm Flat leaf parsley, (3/4oz)
  • 10 gm Minced fresh coriander, (1/2oz)
  • 3 Tbsp. Good red wine vinegar Extra virgin olive oil Rock salt and fresh black pepper

Direcciones

  1. Peel and chop the garlic and shallot finely and saute/fry in a pan with a little extra virgin olive oil. Add in the wine, red kidney beans and the bolitte beans, fish stock and bring to the boil. Simmer for about 20 min till the beans are about half cooked then add in the lentils and simmer for another 10 to 15 min.
  2. Place the slices of bread onto an ovenproof tray and drizzle with a little extra virgin olive oil and rock salt. Place in a warm pre heated oven 200C/400F/gas mark 6 for about 2 to 3 mintill crisp but not brown. Remove from the oven and leave to cold while you cook the fish.
  3. To do this heat up a nonstick frying pan on the stove to a high heat and season the fish well with salt and pepper. Add in a little extra virgin olive oil to the pan and place the mullet shin side down in the pan and cook for only 3 min max on this side. Turn the heat off and turn the fish over and allow to continue cooking on the other side.
  4. Then heat a small nonstick pan to a high heat, slice the foie gras into two thickish slices, season and sear in the pan very quickly.
  5. After about 15 seconds remove from the pan and place on top of the toast in the middle of the plate.
  6. To finish the beans, add in the minced herbs, vinegar and butter and season well and place on top of the foie gras and the red mullet fillets on the top.