Red mullet with jewelled wild rice | Jamie magazine
This red mullet recipe makes an amazing showstopper for a dinner party. Whole red mullet, crispy pancetta, nutty wild rice, pops of pomegranate, black olives & fresh herbs make this a dish to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 4 x 250g whole red mullet, scaled and gutted, from sustainable sources
- ½ a bunch of fresh lemon thyme
- 4 slices of higher-welfare thin-cut smoked pancetta
- olive oil
- JEWELLED WILD RICE
- 300g mixed wild rice
- 1 pomegranate
- ½ a bunch of fresh mint
- ½ a bunch of fresh flat-leaf parsley
- 1 lemon
- extra virgin olive oil
- TAPENADE
- ½ x 295g jar black olives (stone in)
- 1 small clove of garlic
- 1 pinch of dried chilli flakes
- 1 pinch of fennel seeds
- 20g blanched almonds
- 1 sundried tomato
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