Red Mullet on Cous Cous with a Tomato and Basil Butter

Name: Red Mullet on Cous Cous with a Tomato and Basil Butter
Cuisine: British
Ingredients: 2 × 450 g/16 oz of red mullet (scaled, filleted and pinned); 25 g/1 oz melted unsalted butter; 115 g/4 oz cous cous; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 ml/1 fl oz olive oil; 125 ml/4 fl oz dry white wine; 425 ml/¾ pt fish stock; 60 ml/2 fl oz whipping cream; 175 g/6 oz unsalted butter, diced and well chilled; 3 plum tomatoes, blanched, skinned, de-seeded and cut into small dice; 12 fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

2 × 450 g/16 oz of red mullet (scaled, filleted and pinned)
salt and freshly ground white pepper

Europe
United Kingdom
Fish course
Pescatarian

Method

Put the cous cous in a bowl and season well. Bring the fish stock to the boil and pour this over the cous cous. Allow to soak in and go cold. Once cold, stir in the olive oil.

Score the skin of the fish. Season the fillets on the meat side with both pepper and salt. Lay them meat side down on a grilling tray, which has been lightly greased with the oil. Brush the skin with the melted bu