Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto
2
50 minutes
Ingredients
Red mullet and tagliatelle
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
Fish velouté
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
olive oil
1 knob of butter
Purple basil pesto
100g of baby purple basil
25g of Parmesan, grated
25g of toasted pine nuts
40ml of grapeseed oil
10ml of olive oil
salt
black pepper
Method
1
For the purple basil pesto, place all the pesto ingredients into a food processer and blend until a coarse texture is achieved. Season with salt and pepper, transfer to a small bowl and set aside
100g of baby purple basil
25g of Parmesan
25g of toasted pine nuts
40ml of grapeseed oil
10ml of olive oil
salt
black pepper
2
For the fish velouté, sweat the shallot in a little oil and butter until soft. Add the white wine as well as a splash of Noilly Prat, bring to the boil and then reduce. Add the fish stock and reduce by half before adding the cream
1 banana shallot
384ml of fish stock
140ml of white wine
1 dash of Noilly Prat
250ml of double cream
salt
black pepper
3
Bring back to the boil and reduce until thickened slightly. Squeeze the garlic pulp out of the skin and add to the velouté to taste. Blend until smooth, season and then pass through a fine sieve
1 bulb of garlic
salt
black pepper
4
Preheat the oven to 170°C/Gas mark 4. Slice each courgette in half, remove the seeds and then slice into long thin ribbons. Blanch very quickly, drain well and toss in a little butter, seasoning well
2 courgettes
1 knob of butter
salt
black pepper
5
Season the mullet fillets and pan fry in a little olive oil, skin side down. Once the skin has started to crisp, transfer to the oven and cook for 2-3 minutes depending on size of fillet. Finish with a little butter, basting well
salt
black pepper
olive oil
1 knob of butter
1 red mullet fillet
6
Season the scallops and sauté in a hot pan, finish with butter and a little lemon juice
1 lemon
salt
black pepper
1 knob of butter
2 Scottish scallops
7
Place the courgette tagliatelle in the centre of two warmed bowls. Top the courgette with the mullet fillet and seared scallop. Spoon the velouté in the bowls along with a small amount of purple basil pesto, serve immediately