Red Mullet Fillet with Pineapple Mango Chutney

1. thai curry sauce: Heat 40 g butter in a saucepan. Sauté the diced leek, fennel, shallots and lemongrass in it. Add the fish bones and working steps. Dust everything together with the curry powder and sweat briefly. Extinguish with the white wine and Noilly Prat and fill up with coconut paste, fish stock and whipping cream. bring everything together to a boil and simmer gently at low temperature for 30 minutes. Pour the sauce through a fine sieve and season with salt, cayenne pepper and Thai curry paste.

2. coconut risotto: Sauté finely chopped garlic, shallots and peppers in olive oil. Add the long-grain rice and the thyme sprig, season lightly with salt, sauté well and extinguish with the white wine. Add the chicken stock and cook for 20-25 minutes.

Stir frequently. Remove the thyme sprig. Bind risotto with grated Parmesan cheese, coconut paste and butter and season to taste with salt and freshly ground pepper.

3. pineapple mango chutney: lightly caramelize the sugar and extinguish with the vodka. Add the mango pulp and pineapple cubes and let it bubble up once. Finally, fold in the pink pepper as well as the cayenne pepper.

4. garnish: cut spring leeks into 4 cm long strips, blanch briefly in salted water and cool quickly in iced water. Rub dry with paper towel and then deep-fry at 150 °C until crispy. Season lightly with salt.

5. fish: red mullet fillets with salt and pepper a

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