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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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
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Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
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Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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