Rouget barbet – tapenade crostini & saffron fennel
Preparation
Why this wine?
Good to know
Tips & insights
- Fry the red mullet fillets skin side down and turn only briefly, so the skin stays crisp.
- Check for bones with tweezers; red mullet has fine residual bones.
- Shave the fennel thinly and braise it gently in the saffron stock until translucent.
- Spread the tapenade sparingly on the crostini; its strength should accompany the fish, not cover it.
- Steep the saffron briefly in warm stock, which releases colour and aroma better.
Frequently Asked Questions
Which wine pairs with red mullet, tapenade and saffron fennel?
The Prélude is spot on here. Its structured Malbec rosé with saline minerality meets the flavourful fish and holds against saffron and olive without tiring. It turns denser with the Louré, whose substance plays around the saffron stock and gives the dish depth.
Can I replace red mullet with another fish?
Yes, small relatives such as striped mullet suit best. Otherwise gilthead bream or redfish fillets work. Look for a firm fillet with skin that holds up to quick frying and the robust tapenade.
How do I keep the saffron stock from turning bitter?
Use saffron sparingly and only steep it, do not boil it. Too much saffron or hard boiling makes the stock bitter. A small pinch of threads, soaked in warm stock, is enough for colour and scent.
Can I prepare the crostini ahead?
The baguette slices can be toasted hours ahead and kept airtight. Spread the tapenade only just before serving, or the bread goes soft. That preserves the contrast of crisp and savoury.
