Ode to the red mullet

Name: Ode to the red mullet
Ingredients: 100 g Fish stock; 100 g eel; 100 g QimiQ whip; Sushi su; 2 red mullet fillets; Salt and pepper; 1 Cucumber

A summer dish with crispy red mullet, eel mousse, and cucumber.

Ingredients

100gFish stock

100geel

100gQimiQ whip

Sushi su

2red mullet fillets

Salt and pepper

1Cucumber

Preparation

In the food processor, blend the eel with fish stock until smooth and whip the Qimiq whip until airy. Carefully fold the eel with fish stock into the whipped Qimiq whip and season with salt and pepper.
Fill a piping bag with the eel mousse and pipe into a mold. Place the mold in the (shock) freezer.
Juice a cucumber, thicken slightly with gelcrema cold, and season with sushi vinegar.
Clean the red mullet fillet thoroughly, remove the bones by pulling or cutting them out, and place the fillet on a rack or a round sieve.
Heat oil to 230°C, pour it over the fillet so the scales and skin become crispy.
Remove the eel mousse from the mold and let it thaw slowly in the refrigerator.
Place the eel mousse on a plate, then the crispy red mullet, confit tomato, and borage cress on top. Pour the cucumber juice around the eel mousse and grate some lime over it.