 GAUDIUM MARQUES DE CACERES 2002 RED | 
SPAIN
GRILLED RED MULLET FILLETS WITH CREAMED POTATOES, RED BUTTER SAUCE AND COURGETTE FLOWER BEIGNETS |
| Method |  Preparation : 20 mn
Cooking : 30 mn
For the creamed Ratte du Touquet potatoes
Cook the potatoes in salted water. Use a potato ricer to mash the potatoes.
Add the cream and 250g of the butter.
Mix well with a beating action.
Season to taste and keep warm.
For the red butter
Chop the shallots and allow to sweat in a pan with a little olive oil.
Add 10cl of red wine and reduce until almost dry, then add the remaining 10cl and allow to reduce once more.
Finish the sauce by adding little cubes of the remaining the butter, one at a time, whisking until melted.
Season to taste.
For the courgette flower beignets
Heat the oil.
Remove the stem and pistil from the flower.
Beat the egg yolk with iced water and add the flour. Mix rapidly with a fork.
Working quickly, dip the flowers into the batter and then into the hot oil. When they become golden, remove and place onto paper towel.
For the red mullet fillets
Heat a little olive oil and a non-stick pan.
Add the fillets and fry on each side until done.
To serve, shape a pretty quenelle of mashed potato and place in the centre of each plate. Arrange the three red mullet fillets and one courgette beignet per plate and drizzle with the red butter sauce. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
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|  | |  | | FREDERIC RAMOS |  | RESTAURANT GRANDES ONDES
NOVOTEL Monte Carlo MONACO |
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| | | | INGREDIENTS | Serve 4
- 12 red mullet fillets
- 500g Ratte du Touquet potatoes
- 400g butter
- 20cl liquid cream
- 20cl red wine
- 4 courgettes flowers
- Tempura flour
- 1 egg yolk
- 2 shallots
- Olive oil
- oil for crackling
- Salt and freshly ground black pepper
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