Serves 4
40 min
Kumu with Lemongrass Sauce
Recipe GLPRdbc52bc6c1882d
Delicate kumu (red mullet) filets served with an aromatic lemongrass and tarragon beurre blanc. Tender roasted vegetables provide a light bed, while the lemongrass sauce brings bright, herbal notes to this elegant Nordic-inspired fish dish. Each filet reaches perfect flakiness, complemented by the rich, buttery sauce infused with fresh ginger and shallots.
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Ingredients
1 small carrot, cut into thin batons
½ small red bell pepper, cut into thin strips
1 stalk celery, cut into thin batons
½ cup fish stock
1 tsp. minced shallot
1 tsp. peeled and minced fresh ginger
1 tsp. minced inner stalk of lemongrass
4 tbsp. butter, divided
½ tsp. fresh tarragon, finely chopped
Salt and freshly ground black pepper to taste
8 (3-oz.) kumu or red mullet filets
1 tbsp. peanut oil
4 sprigs fresh chervil for garnish
Directions
Prepare the vegetable garnish by arranging the carrot batons, red pepper strips, and celery batons on a plate. Set aside until ready to plate.
In a small saucepan, combine the fish stock, minced shallot, ginger, and lemongrass stalk. Bring to a gentle simmer over medium heat and reduce until the liquid is halved, about 5–7 minutes. This concentrates the aromatic flavors.
Remove the reduced stock mixture from heat and whisk in 2 tbsp. of cold butter, one piece at a time, until fully incorporated and creamy. Gently stir in the chopped tarragon.
Taste the sauce and season with salt and black pepper as needed. Keep the lemongrass sauce warm over very low heat while preparing the fish. Do not boil.
Pat the kumu filets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
Heat the peanut oil and remaining 2 tbsp. butter in a large skillet over medium-high heat until the butter foams.
Carefully place the kumu filets skin-side down in the hot pan. Cook for 3–4 minutes until the skin is golden and crispy. Gently turn each filet over and cook the other side for 2–3 minutes until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F.
To plate, arrange the reserved vegetable batons in a small nest or line on each of four warmed plates. Set two kumu filets alongside or atop the vegetables.
Spoon the warm lemongrass sauce around each portion of fish and vegetables. Garnish each plate with a sprig of fresh chervil and serve immediately.
