Fillet of "Rouget Barbet" Fish Wrapped in Marrow, Cumin and Fried Thyme. - Strasbourg , Alsace, France

 francais english deutsch
Strasbourg
Recipes


Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
 The hotels 4 Stars
 Back to results
Residence Jean Sebastien Bach
-67% 240.00,00 > 80.00 €

Chateau De L'ile
-35% 205.00,00 > 150.00 €

Hostellerie Le Marechal
-23% 95.00,00 > 85.00 €

All hotels 4 Stars 
 The hotels 3 Stars
Hotel Hannong
-60% 85.00,00 > 69.00 €

Hotel Cathedrale
-48% 75.00,00 > 65.00 €

Hotel Des Princes
-47% 95.00,00 > 65.00 €

Best Western Hotel De France
-46% 110.00,00 > 75.00 €

All hotels 3 Stars 
 The hotels 2 Stars
Hotel Hexagone Arc En Ciel
-44% 45.00,00 > 38.00 €

Comfort Hotel Montagne Verte
-37% 75.00,00 > 52.50 €

Alpha Hotel Le 21eme
-35% 85.00,00 > 55.00 €

Hotel Esplanade
-32% 57.00,00 > 42.00 €

All hotels 2 Stars 
Fillet of "Rouget Barbet" Fish Wrapped in Marrow, Cumin and Fried Thyme.

  From Jean Yves Schillinger, Colmar 

  Ingredients to serve 4 people 
4 fillets of "Rouget Barbet" fish
200 g of marrow
1 branch of thyme
1 dl of olive oil
20 g of cumin
sea salt
1 shallot
3 dl of red wine
1 dl of fish stock
2 dl of very concentrated beef stock
50 g of butter

  Preparation 
Scale the fish, lift out the fillets and remove all small bones. Carefully remove the fillets of marrow . Cook the fish fillets in olive oil. Two-thirds of the way through the cooking, place the red snapper fillets in a baking dish and place the marrow on the fillets and finish cooking in the oven. Sauté the cumin in a dry non-stick pan and lightly fry the thyme in a small amount of olive oil. Place the cumin and the thyme on the marrow with a bit of sea salt.

To prepare the sauce, half-cook the minced shallot. Deglaze the pan with pinot noir wine and let reduce by two-thirds. Add the fish stock and the concentrated beef stock and let reduce until the sauce coats the back of a spoon. Add butter and correct the seasonings.
top
 Back to results
FAQ | legal information | site map | contacts | Booking conditions | Policy of confidentiality| Links