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Le Cordon Bleu News, 06/22/2010
Fillet of Red Mullet
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Cuisine Recipe

Fillet of Red Mullet

with Crispy Potato Scales, Wild Asparagus and Broad Beans with Lemon Thyme Sabayon

Beef Carpaccio

Preparation: 30 min
: 30 min
: 4


  • 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


  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.

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