Grilled red mullet, asparagus, and corn espuma

By LOUIS FRANÇOIS June 18, 2026

LOUIS FRANÇOIS

Created on

June 18, 2026

Recipe

Products used

Hot Espuma , Trehalose , Liquid Sunflower Lecithin , Corn Starch

Step 1 Red Mullet Fillet

The ingredients

4		Red mullet fillets
100g		Coarse salt
30g		Sugar

Process

Remove the bones and skin from the fillets
Salt them for either 8 to 12 minutes for a light salting, or up to 15 minutes if the fillets are thick
Set aside

Step 2 Green Asparagus

The ingredients

16		Green Asparagus
QS		Coarse salt

Process

Boil the green asparagus in salted water that is just simmering
Drain
Set aside

Step 3 WHIP THE CORN

The ingredients

300 ml		Corn juice (or strained blended corn)
20g		Light Miso
27g		Hot Espuma ()
10 ml		Toasted sesame oil
200g		Liquid cream 35% fat
QS		White pepper

Process

Blend the corn with the miso and Espuma Chaud
Add the heavy cream
Blend at the surface to create a stable foam.
Add a few drops of sesame oil when plating.
Transfer to a siphon with 1 cartridge
Shake and serve as either warm or cold foam (plate garnish)

Step 4 Crispy Tiles

The ingredients

20g		Flour
100g		Water
35g		Oil
8g		Trehalose ()
1,5g		Liquid sunflower lecithin ()
QS		Curry or turmeric for color
1g		Salt
8g		Corn starch ()

Process

Rehydrate ingredients such as trehalose and lecithin using a magnetic stirrer, for example
Mix with the flour, cornstarch, and salt
Season to taste
Add the oil
Shape
Bake at 170°C for 10 minutes

Preparation and information

Garnish with flowers, watercress, and dried shiso