- Lemon sauce
- 5 Large Shallots
- 1 Clove garlic
- 700ml White wine vinegar
- 2 lemons- juice and zest
- 600ml Chicken bouillion
- Tapenade
- 240g Parsley
- 180g Parmesan
- 4 cloves garlic (20g)
- 2 lemons and 1 lime zest
- 50g anchovies
- 300ml Olive Oil
Red Mullet with Green Olive Tapenade & Lemon Sauce
Ricardo Soares
19th January 2011
Red Mullet with Green Olive Tapenade & Lemon Sauce
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 with green olive tapenade & lemon sauce recipe a try yourself?
Ingredients
Method
Lemon
Sweat shallots and garlic until soft, then add vinegar and chicken stock and zest.
Reduce by half.
Emulsify with olive oil, salt and pepper and icing sugar to taste.
Tapenade
Blitz all ingredients then slowly add olive oil.
Presentation
Blanch courgettes for 8 seconds then pan fry in a little butter. season, then add rocket.
Pan fry Red Mullet, when cooked smear tapenade onto skin side of fish, making sure all surfaces are covered.
Lemon sauce served just about room temp, whisk to emulsify.
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