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Receta Steamed Red Mullet With Rose Grapefruit And Pink Peppercorn
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Ingredientes
- 1/2 tsp Tomato puree
- 40 gm Button mushrooms
- 3 x Shallots, finely diced
- 1 x Bayleaf
- 1/4 tsp Thyme
- 4 fl ounce dry Rose wine
- 1/4 pt Chicken stock
- 1 x Pink grapefruit, juice of
- 1 x Carrot, diced
- 2 x Celeriac, diced
- 1 Tbsp. Sherry
- 2 x 8 ounce red mullet, filleted (8 to 10)
- 8 ounce Unsalted butter
- 2 tsp Pink peppercorns
- Â Â Pink grapefruit segments x 1 grapefruit
- 1 x Stock lemon grass
- 1 x Star anaise
- Â Â Caster sugar
- 1 x Carrot and 2oz celeriac for decoration
Direcciones
- Gently fry the shallots in a little butter. Add in the carrots and celeriac.
- Roughly chop the cleaned mushrooms and add in to shallots. Add in the thyme and deglaze with rose wine. Add in the lemon grass and anise.
- Add in the chicken stock and reduce again and add in the bayleaf. Add in the tomato puree and the sherry.
- Add in the grapefruit juice and reduce gently. Place the red mullet (seasoned)
- into a Chinese steamer with aromatics and cook.
- Strain the sauce and whisk in the chilled butter. Add in the peppercorns and season to taste. Keep hot.
- Heat a pan with the caster sugar and colour. Add in the grapefruit segments carefully and place under salamander, sprinkled with sugar. Coat the place with sauce, plate the potatoes in the middle. Place the cooked fish on top and the deep fried julienne of veg on top of which. Scatter the caramelised grapefruit around the plate with a few turned cucumbers.
