Rouget with saffron sauce

Rouget with risotto and saffron sauce

This fish you will see from time to time on a French menu. Rouget, is a half red/half white small fish that swims in the Méditerranée. When you buy it make sure you ask for the rouget filet, we don't want bones do we?
Alternatively you can buy Red Mullet Filet.

Shopping List:

About 3 rouget filets per person
Risotto (150 gr. for 2 persons) *
Small courgette
Salade du mache or Rucula or similar (garnish)

For the sauce you need:

1 large shallot, minced
2 tbsp butter
1 tbsp flour
1 cup of milk
1 pinch of saffron threads
1 tbsp lemon juice
2 tbsp creme fraiche
Salt and pepper

Fry the courgette for about 10 minutes. Slice and toss in 1 tablespoon of the butter. Set aside and keep warm (in foil).
Fry the shallot in the remaining butter until soft.  (you can always add some more butter)
Mix in the flour, stirring for about 1 minute.  
Add the saffron and lemon juice and stir for 1 minute.  
Add the creme fraiche and blend.   Add salt to taste.  Set aside and keep warm.

Salade mache

Season the rouget with salt and pepper on both sides.  
Fry in 1 tablespoon of olive oil, 1 minute per side.

Plate it up like I have done to start with the risotto, then sliced courgette, the fish and garnis with the 'salad', and serve the sauce at the edge of the plate.

Bare in mind that this dish takes some time, but it's worth it.

* Risotto: See my basic recipe: here

Risotto

I know to cook a proper risotto you need time, but it's worth it. This is a fantastic basic dish for 4 persons.

Shopping list:

300 gr. Risotto
75 gr. Real butter
1.25 Liter (chicken/vegetable) stock (from cubes)
1 Onion
2 Cloves of garlic
250 ml Dry white wine

Finely cut onion and garlic
Put them in a pan with butter.
Add the risotto and let it 'swollow' the butter.
Pour the wine in the pan so that the risotto is covered and let it boil.
Then add some of the stock (don't use it all yet) and bring to boil.
Again add the stock, and again and again until the risotto is cooked.

It's nice to serve the risotto with some parmesan cheese.

Tip:

If you like mushrooms, why not fry them separately in a pan and serve it with the risotto.

Buon Appetito