Fillets of red mullet with fennel and apple juice - Nest in Normandy Dieppe

Fillets of red mullet with fennel and apple juice

Ingredients: Yields 4 servings

From the fishmonger’s:
8 fillets of red mullet

From the fresh produce market:
6 fennel bulbs
2 Granny Smith apples
1 white onion
2 cloves garlic

From the cheesemarket:
40cl single cream

From the grocery store:
6 tbsp. pure apple juice

From your larder:
2 tbsp. butter
2 tbsp. oil
Pink peppercorns
½ tsp. ground ginger
salt, pepper

  • Salt and pepper the red mullet fillets on both sides and place in the refrigerator.
  • Cut the fennel in two lengthwise, then into thin strips. Prepare the onion in the way. Crush the garlic finely.
  • Peel the apples and cut them into small cubes.
  • Heat the butter and the oil in a frying pan, add the onion and garlic and sweat for 2 minutes without stirring. Add the fennel and continue cooking on a low heat for 5 minutes. Season with salt and pepper, add the ginger and then deglaze with the apple juice. Cook for 5 minutes.
  • Add the single cream and simmer for 10 minutes, adding the apple cubes half-way through.
  • Place the red mullet on top of the fennel mixture and cook for 10 minutes undisturbed. Add a few pink peppercorns and serve.