Red Mullet, pear & saffron, lemongrass, Black garlic, buckwheat by Steve Drake

Steve Drake

Steve Drake

28th May 2014
Steve Drake

Red Mullet, pear & saffron, lemongrass, Black garlic, buckwheat by Steve Drake

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, pear & saffron, lemongrass, Black garlic, buckwheat recipe by Steve Drake a try yourself? Photography by John Arandhara-Blackwell


  • Pear and Saffron Chutney
  • 200g Granny Smith
  • 200g Sultanas
  • 1 tbsp Orange Zest
  • 2 Juiced Oranges
  • ½ Cinnamon Stick
  • 1 ¼ Grated Nutmeg
  • ½ tsp Cayenne Pepper
  • 40g Ginger, Grated
  • 250g White Wine Vinegar
  • 160g Onion
  • 250g Sugar
  • ½ tsp Saffron, infuse in 100ml water
  • 1 kg Conference Pears
  • Buckwheat
  • Black Garlic Mayonnaise
  • 50g liquid yolk
  • 50g black garlic
  • 10g chardonnay vinegar
  • 20g water
  • 3g salt
  • 250g grapeseed oil
  • Lemongrass Sauce
  • 2 cloves garlic
  • 2 shallots
  • 1 white leek
  • 1 celery
  • 10g ginger
  • 200g scallop skirts
  • 1 bunch lemongrass bashed
  • 200g wine
  • 500g fish stock
  • 500g d. Cream
  • 6 kaffir lime leave
  • ½ lime juice
  • Salt and cayenne
  • Coriander Cress


Pear and Saffron Chutney
-Peel and dice the apples. Weigh all except the sugar, saffron and pear into a braising pan, reduce to 2 tbl spoons of liquid, add the sugar and soaked saffron, re boil, add the peeled diced pear, simmer for 2-3 hours. Blend in the thermo mix retaining a lot of texture. This makes 1 large and 1 small kilner jar.
Toast some buckwheat in a pan until the colour changes and you get the nutty aroma.
Black Garlic Mayonnaise
-Puree all bar the oil in the vita mix until smooth, slowly add the oil, pass through the drum sieve. Reserve in a squeezy bottle.
Lemongrass Sauce
-Sweat the garlic, shallots, leek, celery, and ginger, add the skirts and evaporate the liquid.
Add the lemongrass then the wine, reduce till no liquid left, add the fish stock and reduce by half, add the double cream and bring to the boil, add the lime leafs and take off the heat, infuse for 30 minutes, season with the lime juice, salt and cayenne, pass and store.
To Finish
-Warm the lemongrass sauce in a small saucepan,
Cook the mullet by placing onto a tray, brushing with olive oil and seasoning then place in the oven at 180 degrees for 3 minutes or until cooked.
-To plate, spread a spoonful of chutney as a base to the plate, lay the mullet on top, sprinkle with buckwheat, squeeze a few drops of black garlic mayo onto the mullet.
-Finish by giving the sauce a quick wiz with a handblender, and spoon over the fish, a few sprigs of coriander cress at the end completes the dish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.