4 large (kitchen ready) red mullets with scales



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


Black garlic

6 pieces fermented garlic

60ml milk

150-200ml sunflower oil

1-2tsp sepia colour


Coriander cress



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