Dinner

Rouget Barbet Poêlé, Courges d'Été Rôties et Émulsion de Champagne-Citronnelle

Name: Rouget Barbet Poêlé, Courges d'Été Rôties et Émulsion de Champagne-Citronnelle
Prep time: 14 min
Cook time: 24 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole red mullet (rouget barbet), 300–350g each, scaled and gutted, head on (or 2 fillets, 180g each); 1 medium zucchini, sliced into 8 rounds (8mm thick); 1 medium yellow squash, sliced into 8 rounds (8mm thick); 40ml olive oil; fleur de sel, white pepper; 1 stalk fresh lemongrass, white and pale green parts only, minced fine; 80ml dry champagne or dry sparkling wine; 60ml fish stock or vegetable stock; 80g cold unsalted butter, cubed; 10ml lemon juice; 2g microplaned lemon zest; 5g fresh tarragon or chervil leaves; crushed pink peppercorns for garnish

Ruby-fleshed red mullet, seared skin-side down until the skin crisps and the flesh stays tender, served atop roasted rounds of zucchini and yellow squash, finished with a delicate champagne and lemongrass beurre blanc. Restaurant-quality technique on a home cook's timeline—refined, aromatic, and unmistakably French.

695cal per serving 33gprotein 11gcarbs 57gfat 14min prep 24min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this