Red Mullet with Sauce Maltaise (demo)

Red Mullet with Sauce Maltaise (demo)

Matthew Ryle created this dish for MasterChef UK Professionals Season 18. A classical French skills test benchmark: pan-fried red mullet with crispy skin served on vermouth-braised fennel, accompanied by a blood orange and grapefruit citrus salad, and finished with Sauce Maltaise - a beurre noisette hollandaise enriched with reduced blood orange juice. TECHNICAL NOTES • Why beurre noisette (brown butter) rather than clarified butter? Conventional hollandaise uses clarified butter to remove the water and milk solids, producing a clean, pure richness. Ryle's use of brown butter instead adds a layer of nutty, toasted complexity that deepens the sauce without obscuring the blood orange. It is a small departure from the absolute orthodoxy that reveals the chef's hand. • Temperature is everything in hollandaise. The reduction must be cool. The butter must be warm, not hot. The bain marie water must barely simmer - if the steam is vigorous, the bowl is too hot and the yolks will scramble. Th…

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Ingredients

  • MAKE THE HOLLANDAISE REDUCTION
  • Combine the shallots, thyme, white wine vinegar, white wine, water, and lightly
  • BROWN THE BUTTER
  • Melt the butter in a small, light-coloured saucepan over medium heat. Continue c
  • MAKE THE BLOOD ORANGE REDUCTION
  • Pour the freshly squeezed blood orange juice into a small saucepan and reduce ov
  • BRAISE THE FENNEL
  • Heat the olive oil and butter in a wide, shallow pan over medium-high heat. Plac
  • FILLET AND PIN-BONE THE RED MULLET
  • Lay each fish on a board with its back facing you. Using a sharp, flexible fille
  • ASSEMBLE THE CITRUS SALAD
  • Supreme the blood orange and grapefruit: cut off the top and bottom, remove the
  • BUILD THE SAUCE MALTAISE
  • Set a heatproof bowl over a pan of barely simmering water — the base of the bowl
  • COOK THE RED MULLET
  • Heat a non-stick or well-seasoned stainless pan over medium-high heat until very
  • PLATE
  • Place the braised fennel in the centre of each warm plate. Lay the red mullet fi

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