Red Mullet Fillets with Sautéed New Potatoes, Zucchini and Tapenade
- 10 red mullets, 3/4 ounces (120 g) each (allow 5 fillets per person)
- 1/2 bunch chives
- 4 garlic croquettes
- cooking olive oil
- seasoning olive oil
- fleur de sel
Potatoes and Zucchini
- 10 1/2 ounces new potatoes (300 g)
- 1 sprig tarragon
- 1 sprig sage
- 1 clove unpeeled garlic
- 1 ounce butter (30 g)
- 7 ounces piena di Napoli zucchini (200 g)
- 1 teaspoon anchovy paste
- 3 1/2 ounces olive paste (100 g)
- 2 teaspoons sherry vinegar (1 cl)
- 1 teaspoon brined capers
- 2 basil leaves
Step 1: Potatoes and Zucchini
Cook the potatoes in their skins in salt water along with the tarragon, sage, and garlic.
When cool, peel the potatoes and remove the ends. Cut the potatoes into even, 1/5 inch (5 mm) thick slices. Sear them in some olive oil, and brown in a dab of frothy butter.
Slice the zucchini into shavings, and cook in a covered pan in some olive oil without browning. Once cooked, add a dab of butter to bind.
Step 2: Tapenade
Blend the anchovy paste, olive paste, sherry vinegar, chopped capers, and thinly sliced basil. Season with freshly ground pepper and fleur de sel, then emulsify with seasoning olive oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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