Red mullet, miso cream, Sechuan Cress, leek

Miso cream:

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

Leek:

• 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.

Leek:

• 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.

Complete:

• 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