Red Mullet with Fennel and Asparagus Sabayon
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Erin Sykes
Michelin Chef and Gastronomic Advisor
As part of the Tivoli Food Festival, Erin Sykes, head chef at the Michelin-starred restaurant Texture, shares her recipe for red mullet with a rich and creamy sabayon – served with asparagus and fennel.
Servings
: 4
Servings
Ingredients
4
red mullet
16
pieces
asparagus
2
fennel bulbs
150
g
vermouth
50
g
butter
90
g
egg yolk
300
g
white wine
300
g
cream
50
g
apple cider vinegar
10
sprigs
thyme
8
g
salt
Salt to taste
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Instructions
Step 1/7
Fillet the fish. Pat the fillets dry and sprinkle them with salt. Save the bones.
Step 2/7
Break off the bottom of the asparagus. Cut off the bottom of the fennel and remove all the green tops. Cut the fennel stem into small slices.
Step 3/7
Place the fish bones, white wine, cream, asparagus and fennel scraps, and 5 sprigs of thyme in a pot. Bring everything to a boil and let the liquid reduce to less than half. Then strain the liquid and save it for later. Discard the solids.
Step 4/7
Put the egg yolk, apple cider vinegar, salt, and 1/3 of the reduced cream mixture in a metal bowl. Place the bowl over a pot with gently simmering water. Whisk continuously until the mixture becomes airy and thick – at approximately 65-70 degrees. Remove from heat and slowly whisk in the remaining cream reduction until you achieve the desired consistency and taste.
Step 5/7
Fry the fennel slices over very high heat. When they begin to stick, deglaze the pan with vermouth. Once the vermouth has evaporated, add butter, asparagus tips, leaves from the remaining thyme, and salt to taste. Finish cooking the vegetables in the butter.
Step 6/7
Clean the pan and add oil. Fry the mullet skin-side down over high heat until the skin is crispy. Finally, flip the fish and remove it immediately from the pan.
Step 7/7
Plate the fish and vegetables and pour the sauce over.
Erin Sykes
Michelin Chef and Gastronomic Advisor
Erin Sykes came to Denmark from the US to study, but ended up following her heart into the kitchen. Unable to gain a place at culinary school, she worked as a volunteer to gain the experience needed to secure a position in a fine dining kitchen. She succeeded – and since then, Erin Sykes has worked in the kitchens of, among others, Kødbyens Fiskebar and the two-Michelin-starred restaurant AOC, and was previously head chef at the Michelin-starred restaurant Texture.
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