 成分
Red mullet
2 Red Mullets
Olive oil
butter
rosemary
thyme
Tomato stock
1,5 kg tomatoes
1 litre water
1/2 garlic bulb
125 g basil
10 g thyme
50 ml champagne vinegar
50 ml white balsamic
50 g sugar
80 g salt
4 g peppercorns
2 g aniseed
6 cl gin
Xanthan
Mashed potatoes
300 g potatoes
50 g cream
50 g milk
20 g butter
Salt, nutmeg
40 g herbs
Mashed thyme
200g potatoes
20-25g beurre noisette
salt
nutmeg
fresh thyme
Artichokes
2 fresh artichokes
Olive oil
Decoration
Tomato chips
Affila cress
Scales of the red mullets
烹饪指示
Red mullet
Remove the scales of the fish (don`t throw the scales away, you need them for the decoration). Dry the scales and fry them shortly in olive oil. Fillet the fish and roast it gently on the side of the skin. Add butter, rosemary and thyme.
Tomato Stock
Mix all ingredients, except the Xanthan, together. Sieve overnight through a cloth and collect the tomato water in a cup. Use the Xanthan to thicken the stock.
Mashed Potatoes
Boil the potatoes. Gently heat cream, milk and butter and flavour with salt and nutmeg. Pass the boiled potatoes through a sieve and add the milk-cream mix. Stir the mass with an egg whisk and add the herbs. Taste and pass it through a sieve again.
Mashed Thyme
Boil the potatoes with the paring and then peel them. Bruise them with a fork and add butter, salt, nutmeg and thyme.
Artichokes
Wash two fresh artichokes and grill them in olive oil. |
