Here is a simple approach to Red Mullet. A mediterranean fish paired with parsley sauce and garlic cream. A quail egg coated in brix dough is fried and placed on top.
The technique of using the basic breading procedure on the quail egg was introduced to me at my employment at Joel Robuchon's Restaurant. There he used it as a single course in his signature
nine course tasting menu.
For the red mullet dish, it is used to add a contrast of texture as well as enrich the parsley and garlic sauce.
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