recipe harvest aixperience: red mullet
Elevate your outdoor gatherings with the perfect pairing of AIX Rosé and OFYR. Join us in savouring a delightful recipe from the 2023 Harvest AIXperience, masterfully curated by Michelin-starred chef Frédéric Aumeunier and Stephane Houlbert, OFYR's stalwart. They've drawn inspiration from the essence of Provence's vineyards and Mediterranean flavours to create this 'Red Mullet' recipe. Try it today from the comfort of your own home!
- Red Mullet
- Fig leaf
preparation of the red mullet
Scale the red mullet, remove the head, open the belly, and carefully remove the central spine. Rinse it thoroughly with fresh water, lightly season with salt, and allow it to rest in the refrigerator for 30 minutes. Afterward, use bone removal pliers to eliminate any small bones.
Clean the fig leaves, pat them dry with absorbent paper, and brush them with oil.
Lay the red mullet, skin side down, on the fig leaf.
preparation of the vegetables
Cut the strawberries and olives into small pieces, then combine them, and season with green olive oil.
Quarter the tomatoes and remove the core. Dice the flesh using a brunoise cut (a very fine dice, 3mm) and set it aside.
In a saucepan, cook the tomato cores in olive oil and cover them with water. Season with salt and pepper, and add a sprig of rosemary. Once they are cooked, blend the mixture and strain it. Thin the cooking juice with olive oil to achieve a thick texture, season to taste, and add lemon juice according to your preference.
Quarter the figs and set them aside.
Heat the mixture of strawberries, olives, and tomatoes in a pan on the OFYR grill.
Place the fig leaves and the red mullet on the OFYR grill, and keep an eye on their cooking progress.
Place the cooked vegetables at the bottom of the plate.
Place the red mullet on top, without the fig leaf.
Drizzle a dash of tomato juice over the dish and add 2 pieces of fig.
Serve and enjoy with a glass of AIX Rosé.
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