KENZO SUSTAINABLE RECIPES
Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing. We wanted to provide sustainable fish recipes and in order to get a meaningful result, we asked famous French chefs whose work has been guided by this issue. Our first KENZO sustainable recipe by François Pasteau - chef of L'Epi du Pin - is the herb-crusted grey mullet fillet with a citrus vinaigrette and dried fruits.
- 150 g grey mullet (fillet)
- 4 leeks
- 25 cl buttermilk
- dried fruits:
- 25 g hazelnuts
- 25 g dried apricots
- 25 g butter
- 3 oranges
- ½ lime
- ½ lemon
- 5 cl balsamic vinegar
- 10 cl olive oil
- 1 star anise
- 1 small cinnamon stick
- 50g fine dry breadcrumbs
- 1 bunch cilantro (coriander)
Trim the fish into 4 nice fillets and set them aside in the fridge.
Slice the leeks thinly, wash them then blanch them into salted boiling water.
Once the leeks are cooked to a crisp tender stage, transfer them to a bowl of cold water. Empty the cooled leeks into a colander to drain. Squeeze all the water out.
Grate the zest of the oranges, the lime and the lemon.
Squeeze the citrus fruits and combine the juice, the zests, the cinnamon and the star anise into a saucepan. Reduce on a low heat until syrupy.
Let it cool, then add the balsamic vinegar and the olive oil.
Wash the cilantro (coriander) and chop it roughly before putting it in a food processor with the fine breadcrumbs
Beat the egg.
Dip only one side of the fillet into the beaten egg and into the herb and breadcrumbs mixture.
Heat up 5cl of olive oil in a frying pan. Place the fillet in the pan and cook on one side only.
Heat up the leeks in the buttermilk.
Serve the fillet and the leeks with the dried fruits and the citrus vinaigrette.
RESTAURANT L’EPI DUPIN
11 rue Dupin
See all KENZO sustainable recipes here!