Home > RECIPES > Fillets of striped red mullet with a Bigarade and cacao jus

Fillets of striped red mullet with a Bigarade and cacao jus



Serves 4

•    2 cloves of garlic
•    1 star anise
•    10 g of unsweetened cocoa powder
•    100 g of carrots
•    10 g of Valrhona orange chocolate
•    100 g of courgettes
•    80 g of broad beans
•    8 raw red mullet fillets
•    2 tablespoons of powdered veal stock
•    5 g of cacao beans
•    80 g of green beans
•    5 cl of olive oil
•    400 ml of orange juice
•    3 unwaxed oranges
•    80 g of mange-tout
•    Salt, pepper
•    10 g of caster sugar
•    40 g of dried tomatoes



Preparation: 40 minutes
Cooking time: 30 minutes

Shell the broad beans, trim the green beans and mange-tout. Wash the carrots and cut into strips. Wash the courgettes and slice in thin strips across the width
Cook the mange-tout, shelled broad beans, green beans and carrots separately in salted boiling water for 2 to 3 minutes. Refresh in iced water and drain. Mix together all the cooked vegetables and add the courgettes and small dried tomatoes. Set aside.

The sauce:
In a saucepan heat 30 cl of water with the powdered veal stock. Reduce the liquid by a third until it is a thick, shiny, caramel-colored syrup. This is called a "veau brun demi-glacé"

Carefully wash the unwaxed oranges. Remove the zest. Place the orange juice, zest and sugar in a saucepan. Heat and reduce until you obtain a syrup.
Add the veal stock, the chocolate in small pieces and the cocoa powder. Cook gently until you obtain a rich sauce. Season with salt and pepper and add a squirt of lemon juice.

Finishing the dish:
In a frying pan, fry all the cooked vegetables with the star anise and unpeeled garlic cloves in the olive oil for 5 minutes. Season with salt and pepper.
Fry the seasoned fish fillets in olive oil and place on top of the vegetables. Remove the garlic cloves and star anise before placing the sautéed vegetables in the center of the plate. Pour over a little sauce.
It is also lovely accompanied by a salad of fresh herbs (dill, chervil, flat-leaf parsley) scattered with the crushed cacao beans.