Mullet fillets – yellow pepper sauce

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Sauce


    • Frozen fruit purée 100% : Passion fruit - 20 g
    • Olive oil - 10g
    • Coriander

    Blend all ingredients. Mix. Sieve and season to taste.

    In this step

  2. Puree


    • Zucchini - 1

    Cut the zucchini into pieces and cook in salted water. Cool and blend into puree. Season to taste.

  3. Potato


    • Potato - 2
    • Sage
    • Melted butter

    Cover the potatoes with the melted butter. Add some sage. Cook in a preheated oven at 95°C. Season to taste.

  4. Assembly


    • Fillet of red mullet - 4

    Season the fish fillets and fry in hot olive oil.
    Spoon some zucchini puree on a plate. Put successively the potato and the fish. Finish with some sauce.

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