Red mullet, miso cream, Sechuan Cress, leek


Miso cream:

  • 3 egg yolks
  • 150g clarified butter
  • 50g miso paste (misopeter)
  • 40g poultry stock
  • salt


  • leek

Egg yolk cream:

  • 100g egg yolk
  • 5g salt
  • Cayenne pepper
  • 15g lemon
  • 100g poultry stock


Red mullet:

  • Fillet the red mullet of the highest quality (Brittany) and remove the bones.

Miso cream:

  • Beat the egg yolks, miso paste and poultry stock and salt to 82°C. Gradually add the clarified butter and make a kind of hollandaise with just a little more stand.


  • Carefully cut the leek diagonally and blanch in salted water.
  • Rinse in ice water, pat dry and set aside.

Egg yolk cream:

  • Mix all ingredients except the poultry stock and vacuum seal.
  • Steam the bag at 69°C and then mix it with the poultry stock to a smooth cream.


  • Season the red mullet, put it on a grid and pour 250°C hot fat over it until the flakes are golden yellow.
  • Then finish cooking for 2 minutes at 180°C.
  • Drizzle the leek with a little olive oil and keep it warm, then fill with the egg yolk cream and arrange in a star shape on the plate and decorate with the Sechuan Cress and Kyona Mustard Cress.
  • Place the miso cream in the middle and the cooked red mullet in the middle.

Recipe: Andre Wolff - Rungis Express

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