Fine dining red mullet with bouillabaisse and carrot

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Hey guys! We're going to clean and prepare a beautiful red mullet. After cleaning I'm cooking it sous-vide and from the bones we're going to make a delicious bouillabaisse. Later on I serve it with a carrot cream, some carrot garnish and a hollandaise that's based on the bouillabaisse. It maybe sounds like a lot, but it's definitely worth it!
Enjoy guys!

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4650 | Chefs | Cooking


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