Red mullet fillets in cognac foam

Name: Red mullet fillets in cognac foam
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g green asparagus; 2 untreated lemons; 1 Garlic clove; 2 stem(s) Tarragon; 12 Red mullet fillets (à approx. 25 g; alternatively approx. 300 g pike-perch fillet); 7-10 Tbsp Salt; 400 g ribbon noodles; 200 g Whipped cream; 1 TEASPOON Lobster Butter; 2-3 TABLESPOONS Cognac; 7-10 Tbsp Pepper; 2 TEASPOONS Butter; 1 TABLESPOON Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g green asparagus
2 untreated lemons
1 Garlic clove
2 stem(s) Tarragon
12 Red mullet fillets (à approx. 25 g; alternatively approx. 300 g pike-perch fillet)
7-10 Tbsp Salt
400 g ribbon noodles
200 g Whipped cream
1 TEASPOON Lobster Butter
2-3 TABLESPOONS Cognac
7-10 Tbsp Pepper
2 TEASPOONS Butter
1 TABLESPOON Oil

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus lengthwise into thin strips with the asparagus peeler. Wash and dry 1 lemon and grate the peel thinly. Peel the garlic.
2
Finely chop garlic, lemon peel and tarragon leaves. Wash the fish fillets, dab dry, pull out any bones and slightly cut the surface of the skin side with a sharp knife 3 times.
3
Season fillets on both sides with salt. Prepare ribbon noodles in boiling salted water according to package instructions. Bring cream to the boil in a small pot. Add lobster butter and cognac and season to taste with salt and pepper.
4
Drain the ribbon noodles. Melt 1 teaspoon butter in a large pan and briefly cook the asparagus strips in it. Add the noodles, mix, cover and set aside. Wash 1 lemon, rub dry and cut into slices.
5
Heat oil in a pan and fry fish fillets in 2 portions, first from the skin side for 2-3 minutes. Then turn, fry for 1 minute and take out. Bring the sauce to the boil again and add 1 teaspoon of butter.
6
Immediately foam up with the blender. Turn the pasta and asparagus into turrets with a meat fork and place them on a plate. Add the fish fillets and sprinkle with the lemon mix. Serve with the cognac froth and lemon slices.