Ingredients
Mullet
4 large (kitchen ready) red mullets with scales
Salt
Oil
Saffron sauce
1 shallot, minced
½ fennel bulb, diced
1 medium carrot, diced
1 medium tomato, diced
2 medium sized mushrooms, diced
1 small piece of leek, diced
1 small piece of celery, diced
20g butter
1tsp Pernod
3tbsp white wine
3tbsp Noilly Prat
½tsp saffron threads
300ml chicken stock
300ml fish stock
300ml double cream
20g butter
Lemon salt to taste
Tomato vinaigrette
10 pieces slightly dried tomato fillets
1tbsp olive oil
1 tbsp sunflower oil
Some chopped coriander
Sushi vinegar
Salt
Black garlic
6 pieces fermented garlic
60ml milk
150-200ml sunflower oil
1-2tsp sepia colour
Garnish
Coriander cress
Method
Mullet
Salt the fillets on the bottom side, place on a sieve and then slowly pour the 200C oil slowly over so that the scales become crispy and the fish stays nice and glazed.
Saffron sauce
Sauté the various vegetables in butter. Deglaze with Pernod, white wine and Noilly Prat, add the saffron threads and let it boil. Add poultry and fish stock and boil the sauce down to a quarter. Fold in the double cream and simmer for another 10 minutes. Strain the sauce through a fine sieve, add the butter and beat with a mixer. Season with lemon salt.
Tomato vinaigrette
Cut the tomatoes into small cubes, add chopped coriander, season with sushi vinegar, salt and oil.
Black garlic
Put garlic and milk into a blender, slowly start mixing it at a low speed, add the oil. Then season with salt and sepia colour.
To serve
Pour the frothy saffron sauce into a deep plate, add some tomato vinaigrette and place the crispy fried red mullet fillet on top. With a pipette, pour some black garlic on top and garnish with coriander cress and tomato vinaigrette.
Find out more about Chef Knogl and the award-winning Cheval Blanc