Spring
Red Mullet Stuffed with Samphire and Carrot-Ginger Purée
- Prep time 1 hour
- Cook time 2 hours 40 minutes
- Serves 4
Author Notes
This refined dish, Red Mullet Stuffed with Samphire and Carrot-Ginger Purée, is created by Chef Anthony Gerbeau from L'Artimon in Palavas-les-Flots. Known for his fresh, Mediterranean approach, Chef Gerbeau masterfully combines local seafood with bright, seasonal flavors. The red mullet is delicately filled with a samphire stuffing and accompanied by ginger-infused purée, sweet potato, and a rich "Bouille-Carrot" sauce. —damianotrulli
What You'll Need
Ingredients
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50g wild samphire
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1 shallot
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50g white bread
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100g red mullet
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1 egg white
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Espelette pepper
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500g carrots
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50g butter
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Olive oil
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250g whole milk
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Fresh ginger
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1 orange
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4 red mullet fillets (butterflied, attached at the tail)
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Ginger cream
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Fresh ginger
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Agar-agar
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100g vegetable cream
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Salt and pepper
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1 sweet potato
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Celery salt
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Granulated sugar
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300g green crabs
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200g liquid cream
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1 bird’s eye chili
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1 yellow onion
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500g rock fish bones
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2 tomatoes
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1 fennel bulb
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1 celery stalk
Directions
- Prepare the Samphire Stuffing: Blend the samphire, shallot, white bread, and red mullet in a food processor. Add Espelette pepper to taste and season. Set aside in a piping bag.
- Carrot-Ginger Purée: Peel and dice the carrots. Sauté in olive oil with the quartered orange, then add milk and grated ginger. Cook for 30 minutes over low heat. Blend with butter and season. Fry carrot peels for garnish.
- Red Mullet: Butterfly the red mullet fillets and stuff with the samphire filling. Pipe ginger cream, wrap in plastic, and steam at 66°C for 6 minutes.
- Ginger Gel: Grate ginger into the cream. Boil with agar-agar for 3 minutes, cool, and place in a pipette.
- Grilled Sweet Potato: Cut into 2cm cubes, boil for 10 minutes, and drain. Sauté in olive oil, then sprinkle with sugar and celery salt. Torch to caramelize.
- Bouille-Carrot Sauce: Brown the crabs and fish bones in olive oil. Add diced vegetables and chili, then cover with water. Simmer for 2 hours, strain, add cream, and season.
- Plating: Smear carrot-ginger purée across the plate with a comb. Place the cooked red mullet on top, garnish with sweet potato cubes, fried carrot peels, and dots of ginger gel. Serve the "Bouille-Carrot" sauce on the side.
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