Red Mullet and Courgette Recipe - Great British Chefs
In this red mullet recipe, the fish is paired with seared scallops atop flavourful courgette 'tagliatelle'. This mullet recipe is simple, and the results are impressive.
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.greatbritishchefs.com.
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
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