Rouget jus

Rouget jus

By
From
Becasse
Makes
300 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
bones and heads of 3 red mullet
1/2 bulb baby fennel
1/2 stick celery, chopped into small dice
1 carrot, chopped into small dice
2 shallots, chopped into small dice
2 garlic cloves, crushed
2 star anise, roughly crushed
3 coriander seeds, roughly crushed
pinch saffron threads
1 small strip orange peel
pernod
brandy
20ml extra-virgin olive oil
20ml virgin olive oil
30g unsalted butter
2 overripe tomatoes, chopped
1 teaspoon see method for ingredients
2 stalks basil, roughly crushed
extra-virgin olive oil
squeeze fresh orange juice

Method

  1. Remove the eyes from the red mullet and chop the bones and carcasses into small pieces. Put them into a large mixing bowl with the diced vegetables, spices, orange zest, Pernod, brandy and extra-virgin olive oil. Toss everything together well then cover the bowl with cling film and refrigerate for 2 hours to marinate.
  2. Tip into a colander to drain, reserving the marinading liquid. Heat a saucepan over a high heat and add the olive oil. Add the fish bones, vegetables and spices and sauté gently. Add the butter and heat to a nut-brown foam. Continue to sauté until everything has caramelised a light golden-brown then add the tomatoes and tomato purée. Stir well and cook for another 3 minutes.
  3. Remove around a third of the contents from the pan and reserve. Deglaze the pan with the reserved marinade then add just enough cold water to cover. Bring to a simmer and cook gently for 20 minutes. Pass through a chinois or fine sieve then return the liquid to a clean saucepan and bring to a simmer.
  4. Simmer gently until reduced to a light sauce. Don’t over-reduce the stock or it will become overpoweringly strong. Add the reserved bones to the pan, return to the boil then remove the pan from the heat. Add the basil stalks and leave to infuse for 2 minutes. Pour through a chinois or fine sieve then add a splash of extra-virgin olive oil and a squeeze of fresh orange juice. This jus will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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