Preheat oven at 120 °C / 250 °F
Preparation time : 25 minutes
Cooking time : few minutes for fish and vegetables / flan : 45 minutes
Recipe created at Girasol restaurant on the Costa Blanca in Spain before the opening of Eleven.
- Clean and scale the mullet and remove the fillets.
- Make two incisions on the flesh side of each fillet and insert thin slices of truffle into the cuts.
- Sauté the mullet fillets in a non-stick pan, skin side down - this way the flesh is protected and the delicate truffle won't burn.
- Wash and string the snow peas; trim the ends;
- cook uncovered in boiling water with a little salt. As soon as the snow peas are cooked, stop the cooking by plunging them into a bowl of ice water.
Making the fennel flans
- Steam the chopped fennel and let it cool.
- Liquefy the fennel in a blender with the eggs; put through a strainer to obtain a smooth purée; mix in the liquid cream.
- Butter 4 individual moulds twice and pour the mixture into the moulds.
- Cook in a 120ö C (250ö F) oven for about 45 minutes - check for doneness with a toothpick. The cooking time can vary a great deal, depending on whether your moulds are metal, porcelain or terra cotta, as well as on their height and width.
Making the sauce
- Reduce the chicken stock by half.
- Off the heat, whisk in pieces of cold butter; season to taste.
- You can froth the sauce lightly with an electric mixer at the last minute.
- Finishing and Presentation
- Quickly reheat the snow peas by plunging them into boiling water for a few seconds; remove a few peas from the pods;
- pour a ribbon of sauce onto each plate;
- place the mullet fillet on top;
- garnish with the snow peas (peas and pod);
- unmould the fennel flans; garnish with a little diced tomato and a sprig of chervil.
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