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Le Cordon Bleu News, 07/01/2009
Fillet of Red Mullet
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Recipe of the month

Fillet of Red Mullet with Crispy Potato Scales, Wild Asparagus and Broad Beans with Lemon Thyme Sabayon

Le Cordon Bleu Fillet of Red Mullet with Crispy Potato Scales, Wild Asparagus and Broad Beans with Lemon Thyme Sabayon


Serves: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes




1. Crispy potato scales: Peel and slice the potatoes thinly using a kitchen mandoline. Cut out 2 cm diameter disks using a small round cutter. Do not wash; pat dry with a clean cloth or kitchen paper. Cook the potato disks quickly in clarified butter to soften without colouring. Once soft, drain and set aside to cool.

2. Preparation of red mullet fillets: Lightly score the skin of each fillet, brush with egg yolk and season. Dust each potato disk evenly with corn flour and arrange neatly over the fish fillets, skin side up, overlapping each other by half so as to form fish scales.  Cut out pieces of silicone parchment paper the size of the fillets and place over the potato scales. Turn over carefully so that the potato scales are now facing down onto the paper, keep refrigerated.

3. Garnish: Shell the broad beans and blanch in salted boiling water for 5 minutes, refresh under cold water and skin the beans carefully. Set aside. Prepare and trim the wild asparagus so that they are about the same size; blanch in salted boiling water until they are slightly softened yet still firm, refresh under cold water and set aside. Cut the tomato into ½ cm cubes.

4. Lemon thyme sabayon: Whisk the egg yolks, Noilly Prat and lemon thyme leaves in a bowl over a bain-marie until thick and frothy; remove from the heat, add the clarified butter very gradually while whisking until it starts to thicken. Season and keep warm until required.

5. Pan-fry the fish fillets paper side down first on medium heat until the potato scales are evenly cooked and golden brown in colour. Turn over very carefully and cook the other side for 3-4 minutes.

6. To serve: Gently reheat the vegetables with a little olive oil in a pan and arrange on a plate with the cubed tomato. Add the fish with the potato scales side up and serve hot with lemon thyme sabayon.


400 g Desiree potatoes
150 ml clarified butter
40 g corn flour
4 fillets of red mullet 80 g each, pin boned and scaled
2 egg yolks, lightly beaten
salt and freshly ground pepper

Lemon thyme sabayon
4 egg yolks
60 ml Noilly Prat
150 g  clarified butter
leaves of 5 sprigs lemon thyme
salt and freshly ground pepper

400 g fresh broad beans
12 spears wild asparagus
1 tomato, peeled and de-seeded
olive oil



Chef’s tips:

The season for Wild Asparagus will end in early Summer. If not available, it can be replaced by Thai asparagus, which are fine and delicate enough for this recipe, and still in season.

Red Mullet can be replaced by Sea Bream or Red Tilapia, both very easy to find. You can also make this recipe a bit more summery by char-grilling your fish on a barbecue.


Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.

To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please email us.

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