Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six
For six – Preparation time: 20 minutes Cooking time: 10 minutes
18 x red mullet fillets
18 thin slices chorizo sausage
1 bunch basil
1 clove garlic
150ml olive oil
50g green pitted olives
20 pine nuts
salt and pepper
1. Pick the leaves off the basil, and process them with the olive oil, garlic, green olives and pine nuts. Season.
2. Using a vegetable peeler, make parmesan shavings.
3. Quickly sear the red mullet fillets in a hot pan with some olive oil. Stop the cooking process and turn them over. Brown the chorizo sausage slices.
4. Put the mille-feuille together with layers of red mullet fillet, slices of chorizo, and parmesan shavings. Dress with the basil coulis.
RECOMMENDED WINE: BANDOL BLANC
Recipe from cookbook ‘Ripailles‘ by Chef Stéphane Reynaud
Originally published in issue 74 of FrenchEntrée Magazine
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