Cold poached red mullet with shallot

Cold fish is not very common but this is delicious and unusual.  It makes an excellent  starter.The red mullet, being small, may be gutted or not, according to taste.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 3 Hrs

Ingredients

For 4 servings…

4                    Red mullet  - small (about 150 gms each) 

30 cl               Wine  - dry white     

10 cl               Water       

1                    Bouquet garni          

                     Pepper  - freshly ground, white 

1 tsp               Salt          

½                   Shallots  - chopped   

5 sprigs            Parsley      

60 gms            Butter       

2 tbs               Cream  - double       

2                    Egg yolks   

½                   Lemon  - juice of      

Method

Poach the mullet in the wine and water with the bouquet garni, salt and pepper for about 10 minutes.  Take out the fish, drain them and reserve the cooking liquid.

Fry the chopped shallot and parsley in a little of the butter until soft and then strain on the reserved cooking liquid.  Reduce, then mix in the cream and egg yolks.  Add the remaining butter and lemon juice.  Strain on to the mullet and chill.

Wine recommendations

A dry, aromatic white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Entre-deux-Mers

     Jurançon sec

     Mâcon

Special

     Sancerre