Cuckoo Wrasse

BIN: Labrus mixtus
FR: Vieille coquette
GER: Kuckuckslippfisch
IT: Tordo fischietto
ESP: Gorrión / gallito de rey
CRO-SRB: Smokva
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Ingredients (for 2 persons):

2 x 300 – 400g whole wrasse (or any other white fish)

Prawn bisque sauce:
500g shell on king prawns
1 onion
1 carrot
1/2 celeriac
1 fennel bulb
5 cloves of garlic
1 tbsp tomato paste
4 tomatoes
50ml Cognac
Bay leaves
White peppercorns
1/2 chilli
2 stalks of lemon grass
Fresh thyme
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Recipe:

1. Go fishing, catch a fish and fillet it as shown in this video.

2. Prawn bisque sauce: sweat the prawn shells, add the mirepoix and sweat down. Add tomato paste and tomatoes and cook for 5 min. Deglaze with cognac and cover with cold water. Add herbs and spices, bring to a boil and simmer very gently for about 90 minutes. Strain and pass off. Reduce sauce until obtaining a very flavourful reduction.

3. Grill the prawns and the butterflied fish skin-side down, starting over high heat and continuing on medium-high heat. Cut up the cooked prawns and add to the sauce. Serve everything together dressed on one plate and enjoy! 🦐