Red Mullet Recipe With Squid, Fennel & Tomatoes - Great British Chefs

Ingredients

• 2 red mullet, each weighing 800g
• 2 medium whole squid
• olive oil
• 4 plum tomatoes
• 1/2 tsp caster sugar
• 1 garlic clove
• 3 sprigs of fresh thyme
• 2 tbsp of olive oil
• salt
• black pepper, freshly ground
• 400g of clump of shimeji
• 1 shallot
• 1 tbsp of red wine vinegar
• 2 tbsp of wild fennel tops, chopped
• 2 tbsp of wild fennel tops
• 250g of unsalted butter
• 1 red onion
• 110ml of red wine
• 50ml of red wine vinegar
• 1 pinch of sugar