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

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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.
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