Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

by Robert Thompson
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Ingredients

Fish & Shellfish

Fruit & Vegetables

Store Cupboard

Dairy

  • 2 knobs of butter
  • 250ml of double cream

Oils & Vinegars

  • olive oil
  • 40ml of grapeseed oil

Alcohol

  • 1 dash of Noilly Prat vermouth

Beverages

  • 140ml of white wine

Salad & Fresh Herbs

Cheese