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