Red mullet with paella rice, bouillabaisse and a rouille foam

Name: Red mullet with paella rice, bouillabaisse and a rouille foam
Ingredients: Salted butter; Red bell pepper; Shallot; small size red mullets; Sunflower oil; 5 kg fish by-product; Garlic; 1 Garlic; 1 Fennel; Pimentón; Bomba rice; 1 Leek; 2 Onions; brick pastry; 250 g Tomato paste; 1 Winter carrot; 3 kg ripe tomatoes; 0.25 Thyme; 4 l Fish stock; 0.25 Rosemary; 0.5 Fennel seed; 200 g cooked rice; 30 g spicy rouille; saffron; about half a tablespoon milk powder; 300 g shellfish stock

The red mullet belongs to the perch-like fish and is also known as the 'king of the gurnard'.Grey mullet has a distinctive flavor and is versatile in preparation.

Ingredients

Salted butter

small size red mullets

brick pastry

Red bell pepper

Shallot

Sunflower oil

Garlic

Pimentón

Bomba rice

5kgfish by-product

1Garlic

1Fennel

1Leek

2Onions

250gTomato paste

1Winter carrot

3kgripe tomatoes

0.25Thyme

4lFish stock

0.25Rosemary

0.5Fennel seed

200gcooked rice

saffron

30gspicy rouille

about half a tablespoon milk powder

300gshellfish stock

Preparation

Fillet the red mullet and leave the tail on one fillet.
Season the fillets with pepper and salt on the inside and place them on top of each other.
Melt the butter and cut the brick pastry to size.
Brush the pastry with the butter and wrap the fillets in it.
Fry on both sides in oil so that the brick pastry becomes crispy and brown.
Finish cooking in an oven for about 10 minutes at 70°C.

Char the bell pepper (preferably) on a barbecue, then remove the skin and seeds.
Transfer the pepper to a blender and, while blending, add sunflower oil until a paste forms.
Finely chop a shallot and garlic.
Sauté the shallot and garlic in olive oil.
Add the pepper paste and a little pimentón and sauté briefly.
Add the bomba rice and fry briefly.
Deglaze with stock and let it cook gently until all the stock is absorbed.
Remove the tough parts from the samphire and briefly stew in butter.
Cut the samphire into pieces and mix into the rice.

Blend the fish trimmings into mince.
Cut all the vegetables into large pieces.
Sauté the onions, garlic, and the rest of the vegetables in olive oil until lightly caramelized.
Add tomato paste, chopped tomato, and fish mince, and deglaze with fish stock.
Add herbs, saffron, and rice.
Bring quickly to a boil and let simmer for about 15 minutes.
Blend the soup and pass the mixture through a fine chinois.
Season with pepper and salt.