Red mullet with Lemon Sauce and Mashed Carrots

 I offer you a real cooking lesson by revealing my red mullet recipe and its carrot variations. So delicious and fast, a perfect sports meal.

Red mullet with Lemon Sauce and Mashed Carrots


For 4 people

For the lemon and saffron sauce:

1 dose of saffron pistil

30 g semi-salted butter

1 organic lemon

1 stick of lemongrass

1 tablespoon of amaretto

salt and pepper.

For the carrots and red mullet:

8 red mullet fillets

1 bunch of carrots of different colors (orange, white, yellow, purple)

200 g large carrots

50 cl of carrot juice

olive oil

Preparation of the recipe


Cut the butter into small pieces, mix them with the grated lemon zest, leave to macerate in the fridge overnight. Heat 10 cl of water with the saffron and lemon juice, keep on low heat for 5 minutes. Add the finely chopped lemongrass and cook for 2 minutes. Off the heat, add the lemon butter while whisking. Pass through a Chinese, add the amaretto and adjust the seasoning with salt and pepper if necessary.


Peel the large carrots, rinse them and cut them into slices. Cook them for 15 minutes in a saucepan with the carrot juice, then mix everything into a fine puree.

Preparation of carrot shavings

Wash, peel the multicolored carrots. Cut them finely with a mandolin (ideally, in the shape of a rectangle of 1.5 cm by 6 cm). Dip them in a pot of boiling water, remove them with a skimmer and place them on paper towels.

Finishing and dressing

Put a baking paper brushed with olive oil in a pan, cook the red mullet, skin side down, unilaterally. Put the puree in a pastry bag, place it on each plate. Arrange the carrot shavings in cones (see drawing) and prick them harmoniously into the mash. Place 2 small red mullet fillets on each plate and coat with lemon and saffron sauce.

Red mullet with Lemon Sauce and Mashed Carrots

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