Niçoise-Style Chilled Red Mullet
Step 1: Tomato Sauce
Peel, quarter and seed the tomatoes, removing the inner membranes. Season with fleur de sel, freshly ground pepper, a pinch of sugar and some olive oil, and mix well.
Heat a cast iron pot and add the tomatoes. When the tomatoes begin giving off their juices, place the pot into a 320°F (160°C) oven and bake until the tomato sauce has reduced by three-quarters. Add the rockfish consommé and continue cooking until nearly all of the liquid has evaporated.
Spread a baking dish with an even 1/5 inch (5 mm) thick layer of the tomato sauce, and sprinkle with marjoram leaves and pitted black olives.
Step 2: Red Mullet
Scale, trim, and delicately clean the mullets. Cut the fillets away from the bones, and remove any small bones with tweezers.
Season with salt and freshly ground pepper, then sear skin-side down in olive oil in a hot, nonstick pan. When the sides begin to appear cooked, transfer to the warmed, tomato sauce, skin-side up, to keep the skin as crisp as possible.
Let cool, then chill until ready to serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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