Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Serves 6:
A: 6 red mullet fillets, 3 star anise, 18 slices of blanched fennel brushed with olive oil and traditional pastis.
B: 180g of beans and peas boiled in salted water, cooled and then steamed with saffron-flavoured olive oil.
C: 6 brochettes of tomato confit and Nice olives, a few leaves of dill and celery as a salad, with fried belly fin.
D: Juice of beef tomato, 1 clove of garlic, 1 branch of thyme and 1 wild thyme, 20g of smoked bacon rind, 0.5g of saffron pistils, sherry vinegar olive oil, 100g of mullet stock, half teaspoon of tomato purée, a few drops of Tabasco.
The recipe:
A: Prepare and debone the fillets, and leave them to marinate for 1 hour in the olive oil with the 3 star anises and then dry.
Blanche the slices of fennel and leave to cool. When ready to serve, heat them up gently in a pan with some olive oil and a few drops of traditional pastis.
B: Steam the beans and peas with some olive oil and saffron threads.
C: Blanche the 6 belly fins, dry them off and soak them in water before frying for a few minutes at 180°C.
Place to one side and keep warm. Make the brochettes by alternating confit tomatoes and Nice olives.
D: Quarter the tomatoes and brown in a thick frying pan with a dash of olive oil. Add the thyme, wild thyme, garlic, smoked bacon, and tomato purée, deglaze with vinegar, sprinkle on a few saffron pistils, and add the mullet stock.
Cook for 15-18 minutes and sieve finely. The stock should be a copper red colour. Add a few drops of Tabasco to cut the flavour.
E: Place each seasoned red mullet fillet on a lightly oiled baking tray. Flash cook the fillets in the slow cooker for 2-3 minutes, not long enough for them to change colour. Place 3 slices of anise fennel on a plate and top with beans and peas. Serve the red mullet, together with a celery leaf and dill salad, topped with the crispy fin. The beef tomato juice will be served separately, lending its aromatic power and natural acids to this dish that is perfect for al fresco summer dining.
Recipe from Patrick Henriroux - Restaurant la Pyramide
