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Red mullet fillets in lemongrass
![capture_4.png](/assets/f500x500-q85-p1/0cc69506/capture_4.png)
Ingredients
- 4 nice red mullets, 200 g each, in boned fillets
- 2 fennel bulbs
- Fennel seed powder
- 5 apricots, not too ripe
- 10 g butter
- 15 cl olive oil
- Salt and pepper
- 20 cl coconut milk
- 8 stalks lemongrass
- ½ lemon
- 1 pinch turmeric
- 2 basil leaves
Direction
Cook the fennel, cut into small sticks, in a saucepan of boiling salted water, removing while still crunchy. Sauté with the apricots, cut lengthwise in six pieces, in a frying pan with a touch of butter and olive and a little fennel seed powder. Briefly pan-fry the red mullet in olive oil, salt and pepper. In a mixer bowl, mix the coconut milk, basil leaves, pinch of turmeric and finely-chopped lemongrass. Add salt and pepper. Pass through a muslin strainer. Boil in a small saucepan. Add a dash of lemon juice and glaze the red mullet.