Ingredients

Serves 6

6 fillets of red mullet (to pan fry)
125 gr red mullet fillet (to make boudin)
175 gr pouring cream
Salt to taste
1 large tomato
180 gr rehydrated wakame seaweed
Chervil sprigs

Beurre Blanc Sauce
250 gr diced unsalted butter
150 ml white wine
50 ml white wine vinegar
100 gr chopped eschallots
50 ml pouring cream
Salt and pepper

Method

Place the 125gr of red mullet fillet and the egg white in the food processor and mix until smooth.

Place the fish paste and the cream in a bowl and slowly mix until combined. Add salt to taste. The salt will also tighten up the mixture.

Place 50gr of the mix on a piece of gladwrap, roll it into a sausage shape and tie a knot at each end. Repeat the procedure until you use the all mix.

Poach the boudin for about 7 minutes in a pot of water at 90ºC or just under simmer stage.

Peel and dice the flesh of the tomato and mix it through the wakame seaweed.

Pan fry each fillet of red mullet.

To make the beurre blanc, in a saucepan combine the eschallots, wine and vinegar and simmer to completely evaporate the liquids.

Add the cream. Bring to boil then reduce the heat to very low. Whisk in the butter bit by bit until all melted and emulsified. Pass through a fine sieve. Season with salt and pepper.

On the plate pour a little of the beurre blanc, place some of the wakame in the middle, the boudin on the top and the red mullet fillet by its side. Finish with a sprig of chervil.