2 Red Mullet fillets
2cl olive oil
1 red beet (200 g)
1 chiogga beet (200 g)
1 yellow beet (200 g)
100g flat parsley
20g olive oil
10cl sunflower oil
2cl lemon juice
2cl white balsamic vinegar
Slice each Red Mullet fillet in two andset aside.
Peel the red beet, slice it in small cubes, then pass it through the juicer and setthe juice aside. Dry the pulp in the oven at 90°C for 1 hour. Mix it finely.
Peel the Chiogga and Yellow beet, cut them in 5mm thick slices then in 4cm wide triangles with a cutting mold. You need 8 Chiogga triangles and 4 yellow ones. The rest can be kept for a delicious salad.
Picktheflatparsleyandkeeptheleavesonly.Blanchtheminboilingwaterfor30seconds,thendropinanicebathtofixthecolour.Drainwellandblendwitholiveoiluntilitbecomesasmoothcoulis.Season with salt and set in a piping bag or pipette, refrigerate as soon as possible.
Peel the ginger, slice it finely and cook it slowly for about 15 minutes. Place in ablender with the lemon juice, white balsamic vinegar and honey. Blenduntil smooth, and season. Set aside in the fridge.
Cook and reduce the red beet juice, until it is likea glaze. Season with salt and set aside.
Glaze the Chiogga and Yellow beets in a pan with a little vegetable stock and butter, season with salt.
Heat the red beet glaze.Seasonthe Red Mullet fillets with salt and white pepper. Heat up a non-stick pan with a little olive oil, cook the fillets on the skin side first, until crispy forabout 2 minutes, then quickly turn them around and cook for 30 seconds. Drain on a towel to remove excess fat. Season with Maldon Sea Salt.
On the plate, with the help of a brush, paint a line of red beet glaze. Sprinkle with the red beet powder. Place the triangles, add a few drops of parsley coulis. Add the fillets and finish with the ginger oil
Pinot Noir de Morges Collection Le Vin Vivant de Bernard Ravet et Uvavins.