Stuffed Red Mullet with Saffron Risotto Croquettes
Step 1: Red Mullet
Scale, trim and clean the red mullets, setting the livers aside. Keep the heads attached to the bodies. Remove the ventral bone, making sure not to damage the fish, then bone the fillets completely using tweezers.
Crush half of the livers with the anchovy and fresh marjoram to obtain a smooth paste, and stuff the mullets with this paste.
Sweat the fish bones in some olive oil, and add the rockfish consommé. Reduce slightly. Infuse for 30 minutes, then filter the juice, which will be used to season the rice.
Heat some olive oil in a frying pan and sear the mullets, presentation side down. Turn over, add a dab of butter and finish cooking, basting constantly with frothy butter.
Step 2: Saffron Risotto Croquettes
Bring the light chicken stock to a boil. Reduce the heat and keep warm.
Peel the white onion, finely mince, and sweat without browning in a saucepan in some olive oil. Add the rice, and stir for 3 minutes until translucent. Deglaze with the white wine. Reduce until almost dry, moisten with the hot light stock, cover and simmer.
When the rice has absorbed all of the liquid, moisten again almost to the top and continue cooking, stirring constantly. Repeat this operation five or six times, adding the saffron when halfway cooked.
After 18 minutes, the rice should be cooked. At this point fold in the grated parmesan, some seasoning olive oil and a dab of butter, and season to taste..
Spread a 1/3 inch (8 mm) layer of rice between two sheets of greased parchment paper and chill.
When the rice has completely cooled, cut out disks 4 inches (10 cm) in diameter, coat the disks with a little parmesan, and sear quickly in some olive oil to brown slightly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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