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Red mullet fillets in lemongrass

4 people
  • 4 nice red mullets, 200 g each, in boned fillets
  • 2 fennel bulbs
  • Fennel seed powder
  • 5 apricots, not too ripe
  • 10 g butter
  • 15 cl olive oil
  • Salt and pepper
  • 20 cl coconut milk
  • 8 stalks lemongrass
  • ½ lemon
  • 1 pinch turmeric
  • 2 basil leaves

Cook the fennel, cut into small sticks, in a saucepan of boiling salted water, removing while still crunchy. Sauté with the apricots, cut lengthwise in six pieces, in a frying pan with a touch of butter and olive and a little fennel seed powder. Briefly pan-fry the red mullet in olive oil, salt and pepper. In a mixer bowl, mix the coconut milk, basil leaves, pinch of turmeric and finely-chopped lemongrass. Add salt and pepper. Pass through a muslin strainer. Boil in a small saucepan. Add a dash of lemon juice and glaze the red mullet.

Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse