- 10x Red Mullet (Chopped)
- 5x Crab Shells – Keep white crab meat for later
- 2x Large Potato (Chopped)
- 2x Large Carrot (Chopped)
- 1x Egg Yolk Per serving
- 2x Studded Shallot (Chopped)
- 1x Fennel (Chopped)
- 1x Star Anise
- 1x Bay Leaf
- 2x Garlic Cloves (Crushed)
- 4x Litres good fish stock
- 1x Chef spoon tomato puree
- 5grm Saffron
- Splash of Brandy
- Splash of Ricard
- 8oz Butter
- ½ pt DBL Cream
- Salt – Pepper
Red Mullet and Crab Soup
Simon Bonwick
7th September 2017
Red Mullet and Crab Soup
This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Whether grilled, pan-fried or steamed, red mullet is the ideal addition to any dish - Why not give the following Red Mullet and Crab Soup recipe a try yourself? My recipe for Red Mullet and Crab Soup from the menu at the Michelin starred The Crown at Burchetts Green
Ingredients
Method
In a large pan fry all the hard ingredients off in the butter until it feels right – approx 15 minutes. Add the tomato puree, booze saffron and stir. Add the stock and cream. Cook for 1 hour on a simmer. Blitz, season to taste and pass once. Place cooked white crab meat in a bowl, pop egg yolk on top of crab, top with crab biscuit and Westlands micro coriander.
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