Millefeuille of Red Mullet, Bone Marrow, and Tender Cabbage Recipe

Ingredients:

• 4 red mullets, filleted and deboned
• 4 bone marrow, sliced in circles
• 1 head of tender cabbage, shredded
• 1 lemon
• 1 garlic clove, minced
• 2 tbsp butter
• 4 sheets of puff pastry dough
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the red mullet fillets with salt, pepper, and lemon juice. Set aside.
3. In a pan, melt butter over medium heat. Add the shredded cabbage, garlic, and a pinch of salt. Cook for 15 minutes or until tender. Set aside.
4. Cut the puff pastry sheets into circles slightly bigger than the slices of bone marrow.
5. Place the puff pastry circles on a baking tray lined with parchment paper. Put a slice of bone marrow on each circle, then bake in the oven for 10-12 minutes or until the puff pastry is golden brown.
6. Assemble the millefeuille by placing a slice of red mullet on top of a puff pastry circle with bone marrow, then add a layer of cooked cabbage. Repeat this process twice, ending with a puff pastry circle on top.
7. Serve warm.

Verdict:

This millefeuille of red mullet, bone marrow, and tender cabbage is a luxurious dish that is perfect for special occasions. The crispy puff pastry and the creamy bone marrow go well with the flavorful red mullet and tender cabbage. It’s a feast for the senses that will delight your guests.

Serving Suggestions:

This millefeuille goes well with a crisp white wine, such as a Chardonnay. You can also serve it with a side salad or roasted vegetables for a complete meal.