Mediterranean red mullet fillets with Martigues caviar, potato mousseline with Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Filets de rougets de Méditerranée au caviar de Martigues, mousseline de pommes de terre à l’huile d’olive de Nyons AOP
A PDO
Preparation
30 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 leg of Martigues bottarga
  • 6 Mediterranean red mullets
  • 1 kg of Pertuis potatoes
  • 40 cl of Nyons olive oil PDO
  • 20 cl of fish stock
  • Salt, pepper

Tip

To vary the flavours, you can replace the Nyons olive oil (PDO) with other olive oils that have a subtle flavour: PDO Nice (hints of bitter almond and flowers), French olive oil, Négrette variety (hints of dried fruit), Bouteillan (hints of apple and pear), Lucques (subtle hints of dried fruit)… Let your imagination run wild! Each oil will bring new flavours to your red mullet fillets.

Instructions

  • Remove the thin skin surrounding the bottarga. Cut it into small pieces and place it in a bowl of lukewarm water.
  • Scale, gut and fillet the red mullet.

  • Peel and wash the potatoes. Cook them in boiling salted water for 30 minutes. Check they are cooked, then drain them. Mash them using a food mill fitted with a fine sieve and stir in 20 cl of Nyons olive oil (PDO).

  • Place the fish stock and the softened bottarga in a saucepan and bring to the boil. Using a hand blender, whisk the mixture together with the remaining Nyons olive oil.
  • Season the red mullet fillets with salt and pepper, then grill them skin-side down.
  • Divide the mashed potato between the four plates and arrange the red mullet fillets in a fan shape. Drizzle lightly with sauce and grate some bottarga over the mashed potato using a Microplane grater.
Watch the recipe video via the link below!

Tip

To vary the flavours, you can replace the Nyons olive oil (PDO) with other olive oils that have a subtle flavour: PDO Nice (hints of bitter almond and flowers), French olive oil, Négrette variety (hints of dried fruit), Bouteillan (hints of apple and pear), Lucques (subtle hints of dried fruit)… Let your imagination run wild! Each oil will bring new flavours to your red mullet fillets.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Salade niçoise à l’huile d’olive de Nice AOP
Niçoise salad with olive oil from Nice PDO