Red Mullet with Braised Oxtail and Beef and Bay Dressing

Tom Kerridge

Tom Kerridge

12th March 2013

Red Mullet with Braised Oxtail and Beef and Bay Dressing

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Why not give the following red mullet with braised oxtail and beef and bay dressing recipe a try yourself? Live demo from The Staff Canteen Live 2013, Bournemouth, 5th March.

Ingredients

  • Serves 4
  • 4 x 300g red mullet (canoed)
  • 1 x oxtail (cut into 4)
  • ½ red wine
  • 500g beef fat
  • 50g bay leaves
  • 500ml chicken stock
  • 70g horseradish
  • 10g cab sauv vinegar
  • Meat glue to stick fish

Method

Braise oxtail with chicken stock and red wine until it flakes away from bone.
Reduce cooking liquor to a glaze reserving a little for saucing the plate add grated horseradish and the flaked oxtail.
Stuff the oxtail mix into the prepared red mullet, dust with the meat glue and stick together to form a whole fish.
Chill for 4 hours.
Render beef fat and infuse with bay leaves for 1 hour. Pass off the fat reserving a little for cooking the fish and mix with cab sauv vinegar and season with salt.
Vac pac the mullet with the reserved beef fat and cook in a water bath at 70 degrees for 30 minutes.
Remove fish from the bag and blowtorch until golden.
Pour the beef fat dressing and reserved sauce over the fish and serve.

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.