Braised Red Mullet with Beluga Caviar and Kaffir Nage
Red mullet are cleverly filleted so that the fillets from both sides remain attached at the tail. They are rolled, then cooked in olive oil with a variety of herbs. The mullet are served, one per diner, swimming in an herbed nage. They are garnished with quenelles of Beluga caviar. Note that in making the nage you cook mussels and clams in the liquid to add flavor; they are not used in the final preparation. Plan to save these tasty morsels for another use!
Ingredients
- Red Mullets - 4, whole, cleaned
- Leek - 8 to 12 long thin strips, blanched
- Sea salt and freshly ground white pepper to taste
- Extra-Virgin Olive Oil - 2 cup
- Garlic Cloves - 4
- Whole black peppercorns - 1 teaspoon
- Fresh Lemon Thyme - 1 bunch
- Fresh Rosemary - 4 sprigs
- Fresh Marjoram - 2 sprigs
- Purple Basil Leaves - 2
- Green Basil Leaves - 2
- Nage
- Olive Oil - 3 tablespoons
- Onions - 2, minced
- Celery Stalks - 4, minced
- Garlic Cloves - 2, minced
- Bay Leaves - 3
- Champagne or Dry white wine - 1 cup
- Mussels - 12, assorted varieties or best available variety
- Clams - 8, assorted varieties or best available variety
- Butter - 2 tablespoons, cut into chunks
- Kaffir Lime Leaves - 1 tablespoon, minced
- Chives - 1 tablespoon, minced
- Chervil - 1 tablespoon, minced
- Thyme Leaves - 1 tablespoon, minced
- Sea salt and freshly ground white pepper to taste
- Roma tomatoes, - 2, peeled, seeded, and halved
- Beluga caviar - 4 tablespoons
- Kaffir Lime Leaves - 2, julienned
- Tomato - 1, peeled, seeded, and cut in small dice
- Kaffir lime leaves - 4, whole
Instructions
Preheat the oven to 350 F. Scale the mullet. Fillet each one, running a sharp knife on its side from behind the head just to the tail, lifting the fillet away from the bone; keep the fillet intact and attached at the tail. Repeat on the other side, again keeping the fillet attached at the tail. Roll up each mullet starting with one end; tie in place with a leek strip or two as needed. Season with salt and pepper.
Heat the olive oil in a large heatproof saucepan over medium heat and add the herbs and garlic. Cook 2 minutes to infuse the oil. Place the rolled mullet packets in the oil with the herbs; make sure the oil covers the fish. Place the pan in the oven for 4 minutes. Remove and set aside; keep warm.
To make the nage: Heat the olive oil in a medium saute pan or skillet over medium heat and add the onions, celery, garlic, and bay leaves. Sweat the vegetables just until softened, 2 to 3 minutes. Add the champagne and stir to blend; add the mussels and clams. Cover and cook 5 to 7 minutes, until the shells have opened (discard any which do not open). Strain the broth into a small saucepan, pressing to drain all the juices; reserve the shellfish for another use. Cook the nage until reduced by half. Add the butter, a piece at a time. Add the minced lime leaves, chives, chervil, and thyme, Mix well with a stick blender, letting it froth; season with salt and pepper and set aside.
To serve: Remove the fish from the pan and drain on towels, blotting to remove excess oil. Place a fish on each serving plate and spoon the nage around the fish. Form quenelles of the caviar and place one by each serving of fish. Sprinkle the nage with tomato dice and Kaffir lime leaf chiffonade. Garnish each serving with a whole Kaffir lime leaf.
