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.
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.
taste and tradition
the fiery passion
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.
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.
taste and tradition
the fiery passion
