Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto
by Robert Thompson
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Ingredients
Fish & Shellfish
2 red mullet fillets
2 Scottish scallops, large
Fruit & Vegetables
2 courgettes, one yellow and one green
1 lemon, juiced
1 bulb of garlic, slow roasted
1 banana shallot, finely sliced
Store Cupboard
salt
black pepper
384ml of fish stock
25g of toasted pine nuts
salt
black pepper
Dairy
1 knob of butter
250ml of double cream
1 knob of butter
Oils & Vinegars
olive oil
olive oil
40ml of grapeseed oil
10ml of olive oil
Alcohol
1 dash of Noilly Prat vermouth
Beverages
140ml of white wine
Salad & Fresh Herbs
100g of baby purple basil
Cheese
25g of Parmesan, grated