Pan-Fried Red Mullet Fillets with Stuffed Artichoke Bottoms, Shellfish Stock & Olive Tapenade
- 6 red mullet fillets
- 6 small Italian artichokes
- 6 tablespoons tomato coulis
- 75 g lobster coulis
- 5 g saffron pistils
- 80 g olive tapenade
- 1 seeded and diced tomato
- 250 g mussels
- 1 dl dry white wine
- 1 small onion
- Chervil
- Salt and ground pepper
- Scale and fillet the red mullet.
- Trim and cook the artichokes.
- Clean and sort the mussels. Sweat the minced onion, add the mussels and white wine, then cover. Once cooked, shell the mussels and reserve the filtered cooking juice.
- Combine the lobster coulis with the mussel juice, add saffron pistils, and infuse over low heat.
- Stuff the artichoke bottoms with half tomato coulis and half olive tapenade.
- Reheat the stuffed artichokes using steam.
- Quickly pan-fry the red mullet fillets in a non-stick pan.
- Plate the red mullet fillets, stuffed artichoke bottoms, mussels, diced tomatoes, and chervil sprigs.
- Serve the shellfish stock separately in a sauce boat.
