Frankfurt 3 17

finest gourmet | 27 b
Fish is always in season
Autumn is on the way, and
the season brings with it delicious
soups and other dishes to warm you
from the inside. But if you would prefer
summer to linger a little longer in
the kitchen, Tristan Brandt, head chef
at the 2 star restaurant Opus V in
Mannheim, recommends a very special
recipe. Red mullet with tomatoes in an
escabeche stock is ideal for gourmets
who appreciate good fish and enjoy the
taste of the French cuisine. The exqui-
Ingredients for 4 persons
■ Red mullet
✔ 2 red mullet, each 300-400 g
✔ Oil for cooking, salt, pepper
site taste of this fish combines with
the fruity flavour of tomato, served
Red Mullet · Tomato · Escabeche
Preparation
Clean, scale and fillet the red mullet.
Bone the fish. Season with salt and pepper,
lay skin-side down on baking paper
and bake until crispy, then turn over and
let it simmer until done. Cut the fennel
into small cubes and steam gently with
chicken stock. Season with salt and pepper
to taste and glaze with butter. Pull the
leaves off the tarragon and stir in before
serving.For the escabeche stock, cut the
vegetables into thumb-sized pieces and
sweat in olive oil with the spices. Douse
with the white wine vinegar, wine and
chicken stock, then reduce to 1 litre. Pass
together with an acidic stock, resulting
in a perfect composition. Bon appétit!
through a fine sieve. Stir in the olive oil,
add the thyme and let the mixture stand
for 15 minutes. Blanch the cherry tomatoes
briefly in boiling water until the skins
burst, remove and quench in iced water.
Peel off the skins and drain. Spread the
tomatoes out on a baking tray, add salt
and icing sugar. Drizzle with olive oil
and add the herbs. Dry for approximately
1 hour at 65°C. Cook the salicornia briefly
in the pan over a high heat. Then place
the tomatoes with the escabeche stock on a
plate and put the fish with the fried skin
side on top of the vegetables.
■ Fennel ragout
✔ 1 fennel bulb
✔ 200 ml chicken stock
✔ 2 sprigs of tarragon
✔ 30 g butter, salt
■ Escabeche stock
✔ 30 ml olive oil
✔ 1 tomato
✔ 3 onions
✔ 4 cloves of garlic
✔ 20g ginger
✔ 1 tsp pink pepper
✔ 1 tsp white pepper
✔ 1 tsp coriander seed
✔ 2 bay leaves
✔ 1 pimento
✔ 1 juniper berry ✔ 15g salt
✔ 50ml white wine vinegar
✔ 750ml dry white wine
✔ 1 litre chicken stock
✔ 100ml olive oil
✔ 4 sprigs of thyme
■ Cherry tomato confit
✔ 12 cherry tomatoes
✔ 50ml olive oil
✔ 1 sprig of basil for each
✔ thyme, rosemary
✔ 10g icing sugar
✔ salt and pepper
■ Salicornia
✔ salt and pepper
✔ 50g salicornia ✔ 1 tsp oil