Red Mullet with Passe-Pierre, Tomato Couscous and Chanterelles

A delicious recipe for the asparagus season:

Red mullet: debone red mullet fillets with tweezers, season with a mixture of pepper, salt, turmeric and lemon thyme and roast in hot oil for 1 minute on each side. Pull in the frying pan away from the kitchen stove a tiny bit more.

Clean the Passe-Pierre: To do this, use a sharp kitchen knife to cut the lower woody ends into small pieces, as with the asparagus spears. Then rinse briefly. (If it sits in the water too long, it loses its salty taste.) Finely dice the shallot, mix with the diced tomatoes and finely chopped ginger, and add to the Passe-Pierre form together with the vinegar and oil. Season with salt and freshly ground pepper to taste.

Parade couscous: Melt olive oil and butter in a small saucepan, sauté finely chopped shallot and minced garlic until slightly translucent. Add the couscous, tomatoes and a small amount of chicken soup and steam (do not make) in a covered saucepan for about ten minutes at low temperature. Add more clear soup as you go, stirring occasionally. Season strongly with salt and freshly ground pepper.

Roasted chanterelles: clean chanterelles and roast them with shallot and garlic in olive oil and butter until they are nice and crispy. If they draw water, continue frying until the water has evaporated. Season with salt and pepper.

Dressing: Remove the red mullet fillets from

Related Recipes:

Trout Fillet on Asparagus and GrapefruitFor the trout fillet on asparagus and grapefruit, peel the white asparagus. Cut away the lower, woody part of... Green Asparagus Parfait with Tomato Salad SauceA more wonderful asparagus recipe: Parfait of green asparagus with tomato asparagus salad sauce. Soak the... Red Mullet Fillet in Tomato Jelly with Tomato Foam and Rocket PestoFor the pesto, remove the skin from the garlic. Grate Parmesan cheese. Grind spinach leaves, arugula, parsley... Cream of Asparagus Soup with Cream Cheese and Smoked Salmon RollsPreparation (about 45 min): Peel green asparagus spears from the center down, cut the tips (about four... Roast Venison with Napkin Dumplings and Red CabbageSeason roast venison (approx. 1 to 1.5 kg) all over with salt, pepper and game spices. In a Reindl oil heat... Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green AsparagusFor the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison... Asparagus Spears with Egg Hors d’OeuvresA delicious recipe for the asparagus season: 1. make eggs in boiling hot water in 8 min, quench, peel, halve... Asparagus Quiche with Spring HerbsFor the asparagus quiche with spring herbs, first prepare the dough. Mix flour, salt and butter. Add water and... Asparagus with Herb HollandaisePeel the asparagus, if necessary, and cut off the woody ends. Trim the asparagus spears to the same length if... Beef Fillet on Rosemary Rösti with Red Wine SaucePreheat kitchen stove to 200 degrees. Carrot, garlic clove, onion coarsely dice and sweat in olive oil. Add...