|Rouget with risotto and saffron sauce|
Alternatively you can buy Red Mullet Filet.
About 3 rouget filets per person
Risotto (150 gr. for 2 persons) *
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.
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