Nage of Red Mullet with Baby Leeks Recipe
Prepare Nage of Red Mullet with Baby Leeks using mussels, green beans, red mullet fillets, baby asparagus, assorted vegetables, and peppercorns. Here is a step by step recipe guide.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the Nage of Red Mullet with Baby Leeks Recipe ingredients on the preparation table.
- Peel the carrots and chop the chives, tarragon, parsley, and chervil.
- Cook the mussels and remove from the shells.
- Place the necessary cooking utensils nearby.
How to prepare Nage of Red Mullet with Baby Leeks
Follow the steps below.
Ingredients
- 8- red mullet fillets
- 500g- mussels
- 2tbsp- lemon juice
- 16- baby leeks
- 200g- baby asparagus
- 200g- green beans
- 2 large- onions
- 1- leek
- 3- gloves of garlic
- 1tbsp- peppercorns
- 1- star anise
- 200ml- white wine
- 100ml- Noilly prat
- 1 liter- fish stock
- 2tbsp- chervil (chopped)
- 2tbsp- parsley
- 1tbsp- tarragon
- 1tbsp- chives
Nutritional Information
- Protein: 46.2g
- Fat: 9.2g
- Energy: 2172kJ
- Sodium: 0.6g
- Sat fat: 0.9g
- Cals: 519kcal
- Carb: 26.8g
- Fibre: 13.1g
- Sugar: 19.7g
Directions
1. Preparation the vegetables.
Trim and wash all the vegetables. Blanch the baby leeks, green beans, and asparagus in salted boiling water for 3 minutes, then refresh in cold water. Set aside.
2. Start the broth.
In a large pan, combine the carrots, onions, celery, sliced leek, garlic, peppercorns, and star anise. Add white wine and Noilly prat, then simmer for 5 minutes.
3. Build the broth.
Add fish stock, and simmer gently for 10 minutes. Then strain to get a clear, aromatic broth.
4. Cook the mussels.
Add the mussels to the hot broth, cover, and cook for 4 minutes until they open. Remove from the shells, if desired and set aside.
5. Cook the fish.
Season the red mullet fillets lightly. Gently place them into the simmering broth and cook until just done.
6. Add vegetables.
Return the blanched vegetables and baby spinach to the broth. Warm through gently.
7. Finish the dish.
Add the lemon juice and adjust seasoning. Stir in the chervil, parsley, tarragon, and chives.
8. Serve.
Arrange fish, mussels, and vegetables in a shallow bowls. Spoon over the hot nage broth and garnish with extra herbs.
