Red mullet fried in algae butter with ratatouille sauce

Name: Red mullet fried in algae butter with ratatouille sauce
Ingredients: 20 g Chopped shallot; 400 g brunoise zucchini; 2 White wine; 80 g brunoise celeriac; 540 g fresh vine tomatoes; 120 g brunoise carrot; 1 Tomato paste; 2 Chicken stock; 30 g sliced leek; Brick pastry; 100 g peeled, brunoise potato; 2 sliced garlic cloves; 1 piment d'Espelette paste; Algae powder; Clarified butter; red mullet

Fried red mullet in seaweed butter with creamy ratatouille sauce and crispy brick pastry with seaweed powder for a refined, umami-rich presentation.

Ingredients

20gChopped shallot

400gbrunoise zucchini

2White wine

80gbrunoise celeriac

540gfresh vine tomatoes

120gbrunoise carrot

1Tomato paste

2Chicken stock

30gsliced leek

Brick pastry

100gpeeled, brunoise potato

2sliced garlic cloves

1piment d'Espelette paste

Algae powder

Clarified butter

red mullet

Preparation

For the ratatouille sauce, heat a little oil in a tall pan and add all the vegetables, garlic, and shallot.
Sauté well, add tomato paste and heat through. Deglaze with the wine and let reduce over low heat.
Then add the stock, fresh tomato, and potato and let cook through for about 30 minutes on low heat.
Blend the mixture and pass through a sieve. Add piment d'espelette and season with a little salt.
Make a crisp by mixing butter well with a little algae powder. Brush over the brick pastry with a brush. Place a second sheet of pastry on top.
Then place this between two baking mats and roll well together with a rolling pin. Bake at 180°C (about 10 minutes). Cut out rounds and store well sealed.
Fillet the red mullet into fillets. Mix clarified butter with a little algae powder and brush the mullet with it. Cook on both sides to the desired doneness. Season with salt.