Country red mullet, Graffiti aubergines & veal jus by Chef Sébastien Sanjou
Recipe by Chef Sébastien Sanjou at Le Relais des Moines restaurant
• 4 country red mullets (300 gr each) cut open from head to tail and with the heads and bones still in place.
• 3 graffiti aubergines
• 10 g of fresh ginger, peeled and finely diced
• 1 blanched tomato, seeded and then finely diced
• ½ red onion, finely diced
• 5 g of wild thyme
• 10 g of white wine
• 100 g of veal jus
• 2 cloves of garlic, peeled
• 50 g of chopped shallots
• Good-quality olive oil / salt / pepper / thyme / bay leaf
• In a saucepan, fry the red mullet bones and heads in a drizzle of olive oil, add the shallot, a dab of garlic, salt, and pepper. Once the fish starts to sweat, add the white wine and simmer it until the volume has reduced by half.
• Add the veal jus and the same amount of water. Leave to simmer for 45 minutes, strain and simmer the jus until you are left with a syrupy juice, then set it aside.
• Take two aubergines, cut them open, season them with olive oil, salt, pepper, a clove of garlic, thyme, and bay leaves. Wrap them in aluminium foil and bake at 220 degrees in the oven for 1 hour. The aubergines must be very cooked.
• Remove the flesh of the aubergines, chop it with a knife, add olive oil, salt, pepper, and finely diced red onion, fresh ginger, and wild thyme. Set the preparation aside. • Cut the remaining aubergine into 4 large slices, each 1 cm thick. Fry the aubergine slices in olive oil seasoned with salt and pepper. Fry them until they take on a nice blond colour and are starting to melt. Set them aside.
• Season the red mullets with salt and pepper, place them in a hot non-stick frying pan with a drizzle of olive oil. Garnish both sides with half a clove of garlic, thyme, and bay leaves.
How to serve
• Arrange the aubergine slices on a soup plate, then put the caviar on top of it.
• Place the red mullet from the frying pan and pour the sauce over it.