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Red Mullet Spring Rolls Recipe
Red Mullet Spring Rolls
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Flavors of France
Total time: more than 2 hours
Preparation time: 30 minutes
Cooking time: 2 1/2 hours
Difficulty: Requires a certain dexterity
Ingredients for 4 servings
- 800 g (1 lb. 12 oz.) Red Mullet (Goatfish)
- 20-30 rice papers
- 4 scallions or green onions
- 1 fennel bulb
- A pinch of fleur de sel and freshly ground white pepper
- 1 bay leaf
- 200 ml (3/4 cup) dry white wine
- 2 ripe tomatoes
- 2 cloves of garlic
- 1 sprig of thyme
- 100 g (3 1/2 oz.) butter
- 200 ml (3/4 cup) olive oil
- a little white stock*


  1. scale, fillet and bone the red mullet; set aside the bones and carefully remove the liver from each fish (they will be used to thicken the final sauce); 
  2. crush the bones and heads; sauté in olive oil with the garlic cloves, bay leaf, thyme and tomatoes; 
  3. deglaze with the white wine; reduce and add the white stock; simmer for 2 hours; 
  4. strain the sauce and reduce to concentrate the flavors; whisk in the butter and olive oil to emulsify; add the mullet livers; purée in a blender to make a thick flavorful sauce. Set aside in a warm place. 

Making the red mullet spring rolls 

  1. peel the fennel and scallions; wash and julienne them; sauté in olive oil; season with salt and pepper. The vegetables should be slightly crunchy. Cool.
  2. take the rice papers; dip them in water to soften; place a fillet of red mullet and some julienned vegetables on each one; correct the seasoning; roll up and set aside; continue until all the red mullet fillets are used up. 

Finishing and presentation 

  1. sauté the rolls in olive oil in a non-stick pan;
  2. arrange on a platter. Serve each guest a small dish of sauce for dipping. 


* White stock: cover a chicken carcass or beef bones and vegetables with water and reduce for 2 hours; strain. 

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