Red mullet salad with eggplant caviar
- 8 scallops
- 100 grams of Rethel white blood sausage
- 10 oranges
- 5 endives
- Juice of one lemon
- 300 ml chicken stock
- Olive oil
- Balsamic vinegar reduction
- Unsalted butter
- Salt, ground pepper
Scale, empty, clean mullet fish. Sprinkle fillets with olive oil, curry, salt and pepper. Refrigerate. Mold the filo pastry sheets into 4 tulip shapes using oil, solidifying them in an oven at 90°C until browned.
Blanche then season the cherry tomatoes (salt, pepper, sugar), and bake them on the greased tulip platter for 40 min. At the same time, cook the 5 eggplants in the oven at 160°C for 40 minutes, then cut them lengthwise in half, peel them and keep the skin.
Dip the skin in olive oil (100 g) and add 4 tablespoons of crushed tomatoes; season and settle into tulip. Wash, sort baby greens salad.
Boil asparagus, cool. Fry the red mullet fillets in hot oil on the skin side; set aside. Degrease the pan and deglaze it with white wine. Reduce the sauce, add cream, reduce and season it again. Assemble all ingredients attractively. Toss salad with thyme, chopped black olives, and balsamic vinegar.