Red Mullet on Sweet & Sour Tomatoes with Parsley Butter

Steelite International

Steelite International

Standard Supplier 15th July 2011

Red Mullet on Sweet & Sour Tomatoes with Parsley Butter

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 on sweet & sour tomatoes with parsley butter recipe a try yourself? Whilst on our Made for Life tour throughout the UK last year Steelite International worked alongside Chef Brian Turner to create and present this stunning dish.

Ingredients

  • 8 fillets of red mullet
  • 4tbsp olive oil
  • 20 cherry tomatoes
  • 1tbsp white wine vinegar
  • 1tbsp runny honey
  • 1tsp soy sauce
  • 2tbsp chopped parsley
  • 16 spring onions
  • 12 pea shoots
  • ½ chopped shallot
  • 1tbsp white wine
  • 1tbsp white wine vinegar
  • 5fl oz double cream
  • 6oz butter
  • Salt and pepper

Method

1. Trim, pin bone and scale the mullet fillets
2. Wash and pat dry
3. Heat 1tbsp olive oil in a non stick pan and gently colour the skin side of the fish
4. Turn over, season and cook through
5. Meanwhile cut tomatoes in half lengthwise
6. Heat 1tbsp oil and lightly fry the tomatoes
7. Add white wine vinegar, honey, soy, salt and pepper and reduce
8. Do not cook the tomatoes too much
9. Take out, reduce any remaining liquor and pour back over tomatoes, add 1tbsp chopped parsley
10. Meanwhile trim the spring onions to equal lengths approx 3” then blanche in boiling salted water, take out, drain and cool
11. Heat 1tbsp oil and 1oz butter and colour one side only of the spring onions, when hot take out and drain
12. Meanwhile put shallot, white wine vinegar and white wine in a pot and reduce, add cream
13. Boil until thickening then beat in 5oz cold butter and season
14. Put tomatoes in the middle of the plate
15. Lay the mullet fillets on top criss cross
16. Dress with 4 pieces of spring onion