🦑🍷 Savor the elegance of Red Mullet Fillets with creamy mashed potatoes and a luscious prosecco sauce! Perfect for a gourmet dinner at home. 🍽️✨
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Fillets of 2 red mullets (cleaned and deboned)
1 tablespoon clarified butter
Rosemary to taste
Smoked salt to taste
For the mashed potatoes:
4 potatoes
3 tablespoons heavy cream (50 ml)
1 tablespoon Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
For the prosecco sauce:
7 ounces red mullet stock (200g)
1/2 cup prosecco (100 ml)
2/3 cup fresh cream (150 ml)
Salt to taste

Instructions
Sear the red mullet fillets in the clarified butter for 5 minutes on the skin side and 1 minute on the other side.
Season with rosemary and smoked salt.
Bake the potatoes in a salt crust in the oven at 350°F (180°C) for 40 minutes.
Mash the baked potatoes and add heavy cream, Parmesan cheese, butter, salt, and pepper. Mix until creamy.
Reduce the red mullet stock with prosecco by half.
Add the fresh cream and reduce again by half.
Season with salt.