Mullet, Borage Cress, avocado, soy

Cyril Molard creates greatness through the combination of ingredients that have been thoughtfully combined in a minimalistic fashion, with craftsmanship as the connecting factor.


  • 4 pieces of 100 g mullet
  • 1 l of water
  • 30 g of salt
  • 2 lemon peels
  • cucumber in brunoise
  • candied lemon
  • crispy pasta
  • tomatoes
  • Borage Cress
  • borage flowers
  • olive oil
  • lemon olive oil

For the avocado:

  • 100 g of cucumber
  • 100 g avocado
  • 30 g of whipped cream
  • 8 g cilantro
  • 1 g of salt

For the lemon paste:​

  • 1 kg of lemons
  • 200 g of sugar
  • 1 l poultry stock

For the bone gravy:​

  • 500 g mullet bones
  • 100 g vegetable bouquet
  • 100 g of soy juice
  • 500 g poultry stock
  • olive oil
  • butter


Heat the water with the salt and lemon zest, allow to cool and add the same weight in ice.

Place the mullet fillet in this brine for 10 minutes, remove, pat thoroughly and slice each fillet. Blend all the avocado ingredients until it's smooth, season and fill a piping bag.

Prepare the lemon paste as in the previous recipe.

For the gravy, set the fish bones in olive oil, degrease and add some butter. Add the bouquet and deglaze with the soy juice. Mousse with the poultry stock and let it steep for 1 hour.

Reduce the gravy by half and pass through a sieve. Dress the mullet together with the garnishes and spoon in the gravy.


Ma Langue Sourit

1, rue de Remich, Moutfort
T. 00352/263 520 31

Recipe: Cyril Molard
Source: Culinaire Saisonnier 82 - Fall 2016

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