{"id":1108,"date":"2021-11-01T22:45:35","date_gmt":"2021-11-01T21:45:35","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1108"},"modified":"2024-12-02T20:51:56","modified_gmt":"2024-12-02T19:51:56","slug":"red-mullet-baozi","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1108&lang=en","title":{"rendered":"Red Mullet and Tarragon Baozi"},"content":{"rendered":"<p>The red mullet is a nightmare for any cook. It&rsquo;s a fish with tiny bones, a tendency to spoil just because, and of course, when cooked, it loses its skin and falls apart at the mere sight of the spatula meant to flip it over.<\/p>\n<p>However, when red mullet is fresh and not overcooked, it\u2019s good&#8230; no, it\u2019s delicious. The briny note instantly transports you to a Mediterranean cove. And so you forget the 10 minutes per fish needed to fillet it perfectly and debone it. This time, we\u2019re taking revenge by crumbling red mullet to fill a Chinese brioche.<\/p>\n<p><strong>Serves 4<\/strong><\/p>\n<ul>\n<li>4 red mullet<\/li>\n<li>1 apple (cooking \/ &lsquo;crumble&rsquo; variety : Canada, Braeburn, or similar)<\/li>\n<li>1 heaping tablespoon of cr\u00e8me fra\u00eeche (you know what a heaping spoonful of cr\u00e8me fra\u00eeche is)<\/li>\n<li>2 sprigs of tarragon<\/li>\n<li>A pinch of saffron threads<\/li>\n<li>250g flour<\/li>\n<li>10g baker\u2019s yeast<\/li>\n<li>1 teaspoon sugar<\/li>\n<\/ul>\n<hr \/>\n<p><strong>Let\u2019s start with the brioche dough:<\/strong><\/p>\n<p>Knead together the flour, crumbled yeast, sugar, 4g of salt, and let it rest (proof for about 50 minutes).<\/p>\n<p>Next, fillet the red mullet\u2026 there\u2019s no trick here, just a sharp knife, patience, and finishing off with tweezers.<\/p>\n<p>15 minutes before the proofing time is up, dice the apple into a fine brunoise and saut\u00e9 it over medium heat in a large pan with a bit of neutral oil. Once the apples are lightly golden, push them to one side of the pan and sear the red mullet fillets for about a minute on each side.<\/p>\n<p>Once seared, crumble the red mullet into the apple mixture ( ha ha ! revenge ! ) , then add the cr\u00e8me fra\u00eeche and let it melt for a few seconds. Add the saffron, crumbling it as you go.<\/p>\n<p>Mix gently, then add the tarragon leaves and remove from heat. Let it cool in the pan for 5 minutes. Meanwhile, roll out the brioche dough into 4 rounds of about 15 cm in diameter.<\/p>\n<p>Fill each brioche with a quarter of the mixture, close them up, and let them proof for 10 to 15 minutes before steaming for 25 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-783\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-1024x768.jpg\" alt=\"brioche chinoise ouverte en deux laissant voir une pr\u00e9paration orang\u00e9e est des feuilles vertes\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/11\/20211031_195602-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The red mullet is a nightmare for any cook. It&rsquo;s a fish with tiny bones, a tendency to spoil just because, and of course, when cooked, it loses its skin [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,12],"tags":[],"class_list":["post-1108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1108"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1108\/revisions"}],"predecessor-version":[{"id":1111,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1108\/revisions\/1111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/783"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}