Make a stock of chopped leek, carrot, celery and shallots.
Season with fine mussel spices.
Now for the shrimps: count on 250 g of unpeeled shrimps for
one litre of stock. Peel 50 g of the grey shrimps and keep
them.
Add the waste together with the rest of the unpeeled shrimps
to the stock. Leave to draw for half an hour on low heat. Sieve
the stock and leave it to reduce for another 15 minutes.
ingredients - info
leek
carrot
celery
shallots
mussel spices
grey shrimps
butter
plain flour
This fish species is not endangered and landings are
from October to March. In the winter months, the quality
of the fish is optimal. The best way to prepare it is as part
of fish stews or on the barbecue on skin.
red mullet ‘Dieppoise’
white wine
cream
cognac
tomato puree
salt and pepper
tomatoes
red mullet
parsley
rice
Make a roux and dilute with the reduced shrimp stock, white
wine, cream and a few dashes of cognac. Mix with a few
spoons of tomato puree. Season with pepper and salt. Let it
boil for a while and put it away from the fire. Finish with diced
peeled tomatoes and peeled grey shrimps.
Fry the filleted red mullet in some butter.
On the dinner plate: two fish fillets. Pour on the sauce and
finish off with the shrimps and chopped parsley. Serve with an
individual bowl of boiled rice.