Red Mullet and Courgette Recipe - Great British Chefs

Ingredients

• 2 red mullet fillets
• 2 courgettes, one yellow and one green
• 2 Scottish scallops, large
• 1 lemon, juiced
• salt
• black pepper
• 1 knob of butter
• olive oil
• 1 bulb of garlic, slow roasted
• 1 banana shallot, finely sliced
• 384ml of fish stock
• 250ml of double cream
• 1 dash of Noilly Prat vermouth
• 140ml of white wine
• 100g of baby purple basil
• 25g of Parmesan, grated
• 25g of toasted pine nuts
• 40ml of grapeseed oil
• 10ml of olive oil