Name: Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms
Total time: 2 h 15 min
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 garlic clove; 1 tbsp of red wine vinegar; 2 tbsp of wild fennel tops, chopped; 2 tbsp of olive oil; 2 tbsp of wild fennel tops; 1 garlic clove; 250g of unsalted butter; 1 red onion; 1 garlic clove; 110ml of red wine; 50ml of red wine vinegar; 1 pinch of sugar

Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms

by Nathan Outlaw

Ingredients

Fish & Shellfish

2 red mullet, each weighing 800g
2 medium whole squid

Store Cupboard

1/2 tsp caster sugar
salt
black pepper, freshly ground
1 pinch of sugar

Salad & Fresh Herbs

3 sprigs of fresh thyme
2 tbsp of wild fennel tops, chopped
2 tbsp of wild fennel tops

Dairy

250g of unsalted butter

Beverages

110ml of red wine