Striped Red Mullet with Orange‑Rosemary Sauce – 35-Minute Recipe
A refined French fish dish that pairs silky red mullet with a bright orange‑rosemary sauce. The delicate potato “scales” add texture, while the Noilly Prat and demi‑glace give subtle depth of flavor, making it perfect for an elegant dinner.
Recipe by Paul Bocuse· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 14 oz red mullet
- 1 potato
- 3 tbsp clarified butter
- 1 tsp potato starch
- 2 egg yolks
- 1 shallot
- 1 3/10 cup orange juice
- 0.63 cup crème fraîche
- 0.63 cup double cream
- 0.42 cup Noilly Prat
- 3 sprigs rosemary
- 1 7/10 fl oz demi‑glace
Instructions
- 1Fillet the red mullet as shown in the video, keeping the skin on each fillet.
- 2Using a mandoline, slice the potato into 1 cm thick rounds and cut out 2 cm wide circles; blanch the slices in boiling water for 2 minutes, then shock them in ice water and drain.
- 3In a bowl, combine the blanched potato circles with 3–4 tbsp clarified butter and 1 tsp potato starch; toss gently to coat.
- 4Brush the fish skin with a mixture of the two egg yolks, then arrange the potato slices on a sheet of parchment paper to mimic fish scales, covering the fillets; cover with another sheet of parchment and refrigerate for 30 minutes to set the shape.
- 5Meanwhile, in a saucepan over medium heat, sweat the diced shallot until translucent (about 2 minutes). Add the fresh orange juice and reduce until it forms a glaze, then stir in the Noilly Prat and continue reducing by two‑thirds.
- 6Add the crème fraîche and double cream to the reduced liquid, stirring constantly; bring to a gentle simmer and add the rosemary sprigs, allowing the herbs to infuse for 5 minutes.
- 7Strain the sauce through a fine‑mesh sieve, discarding the solids, and keep the sauce warm on low heat.
- 8Heat a large skillet over medium heat, place the parchment‑wrapped fish skin‑side down, and fry for 5–7 minutes until the skin is crisp and the fish is mostly cooked; remove the parchment, flip the fillet and finish cooking off the heat for 1 minute.
- 9Plate the warm orange‑rosemary sauce, lay the fish fillet in the center, and drizzle a few drops of demi‑glace around the plate for added shine and flavor.
- 10Serve immediately while the fish is hot and the sauce is glossy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Chill potato circles
After coating the blanched potato circles with butter and starch, refrigerate them for 30 minutes to set the scale shape before cooking.
Reduce sauce before adding cream
Sweat the shallot, add orange juice and reduce to a glaze, then stir in Noilly Prat and continue reducing by two‑thirds before incorporating the creams.
Keep sauce warm on low
After straining, maintain the orange‑rosemary sauce on low heat.
Finish fish off‑heat
After crisping the skin side for 5–7 minutes, flip the fillet and finish cooking for 1 minute off the heat.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Striped Red Mullet with Orange‑Rosemary Sauce?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Striped Red Mullet with Orange‑Rosemary Sauce recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Striped Red Mullet with Orange‑Rosemary Sauce recipe come from?
- It was shared by Paul Bocuse on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.