Red Mullet with Vibrant Three-Pepper Sauces: A Chanteclerc Nouvelle Cuisine Classic

• 2 yellow bell peppers (400 g)
• 2 red peppers (400 g)
• 3 green peppers (600 g)
• 1/4 liter fish fumet
• Salt and ground pepper
• 3 heaped tablespoons potato starch
• 4 gutted red mullets (300 g each)
• Flour
• Olive oil
• 300 g butter

• Difficulty: 2/5

Wash the peppers, remove the stems and seeds. Puree each color separately with 1/4 liter fish fumet. Season with salt and pepper.

Boil the three sauces separately in a sauté pan, thickening each with one tablespoon potato starch. Adjust seasoning to perfection.

Scale the red mullets and carefully lift the fillets. Season with salt and pepper. Lightly flour the skin side and pan-fry in olive oil until golden.

Reheat the pepper sauces and whisk in 100 g butter per sauce for a silky finish. Pour onto plates, linking the three sauces together with a wooden stick for an elegant presentation. Arrange the red mullet fillets atop the sauces. Pairs exquisitely with wild rice.

Source: La Nouvelle Cuisine for all seasons. Chanteclerc