After the devilfish catastrophy it was time for fish again! I had some beautiful red mullet filets that were waiting to be prepared. It made a jump to my fish list, as I loved its consistence and taste.
I think, I am slowly on the way to become a fish fan, but very slowly... I found a recepie in my collection for red mullet, that wrote "now season fish" but they forgot to mention with what, so I used only salt and pepper. I prepared a creamy saffron sauce that was great in combination with boiled the potatoes and the root vegetabels.
2 red mullet filets
200 ml white wine
100 ml chicken stock
200 ml heavy cream
3 small potatoes
1 parsley root
2 celery stalks
Peel potatoes and cook them in salted water. Chop veggies and fry them in melted butter add a little white wine and some stock and cook for 2-3 minutes.
Melt butter, add chopped shallot, white wine. Reduce and sieve. Add saffron, 100 ml heavy cream and cook for 2 minutes. Beat the rest of the heavy cream, add to the sauce.
season fish with salt and pepper and fry in butter.