Surmullet Fillet With Vongole In White Wine And Bisque Sauce - cooking recipe

Ingredients

For surmullet
3 pieces fish
20 g thyme
4 garlic cloves
50 ml oil
50 g butter
For dried Cherry tomatoes
8 pieces cherry tomatoes
2 garlic cloves
10 g thyme
1 tea spoon sugar
4 table spoon olive oil
For Bisque sause
50 g leeks
50 g onions
1 tablespoon tomato paste
2 tablespoons oil
200 ml white wine
150 ml 33% cream
150 g butter
For the tartare
40 g shallots
40 g celery
80 g tomatoes
1 tea sp capers
1 tablespoon olive oil
For Vongole
8 pieces clams
150 ml white wine
10 g thyme
50 g butter
3 garlic cloves
50 ml olive oil

Preparation

Preheat the oven to 135C (400F). Cherry tomatoes cut in half and put on a baking sheet. Add smashed garlic cloves, thyme. sugar, olive oil and stir well. Place into the oven for 1 hour.
Clean the fish, gut, remove the heads and separate the fillets. Skeletons and heads are left on the sause. Each fillet season with salt and white peper.
Now cook the sause. Preheat the oven to 250C (482F), On a baking sheet with parchment lay the skeletons of red mullet, the white part of the leek, onions, garlic, thyme and tomato paste. Add the butter and all mix well. Put into the oven for 15 minute Finished base for the sauce put in a pot, still a little fry and pour dry white wine. Evaporate by half, then add 200 ml of water and evaporate by half again. Filter through the sieve and send the liquid back into the pan, add worm creame and butter, stir well, bring to taste with salt and white pepper.
Vegetables for tartare peel and cut into small cubes, mix in a bowl with capers and olive oil. Season with salt to taste. Put it in the refrigerator.
Warm up the olive oil, add butter, thyme and smashed garlic cloves, give the aroma to open up. Add vongole and fry them for one minute. Pour wine, salt, cover with a lid and cook for 3-5 minutes.
It remains to fry the fillet. Fry it in a mix of olive oil and butter on parchment wit garlic and thyme. Cooked fillet dry on a paper towel to get rid of excess fat.
Lets served our dish. At the bottom of the plate pour the sauce. Lay the fillet on top. Nearby lay vongole and pour them in the sauce in which they languished. Next spread the sun-dried tomatoes, and Tartar. You can decorate as desired with herbs, fresh tomato and capers.
Bon appetit! I will be glad to answer all your questions.