To prepare the marinade, combine all the ingredients together in a large flat dish.
Scale and clean the mullet (keep the livers for garnish) then fillet them. Save the bones to make stock for the caviar cream and put the fillets in the marinade, ideally leaving overnight.
Preheat the oven to 200°C/400°F/Gas Mark 6.
To make the caviar cream, melt the butter in a pan that may be used in the oven. Add the shallots, star anise, basil, garlic, thyme and bay leaf. Cook but do not colour. Deglaze the pan with the Noilly Prat. Reduce the liquid by fast boiling until almost dry.
Add the white wine and reduce by half. Add the red mullet bones and moisten with the water. Bring to the boil, removing all scum that rises to the surface. Cover with some butter paper or foil and put a lid on top. Place in the oven and cook for approximately 10 minutes.
Remove the stock from the oven and strain the liquid through a conical sieve, then through a muslin cloth. Pour the stock into another pan and reduce the liquid by fast boiling to a light syrup consistency. Add the whipping cream, boil and reduce by half by fast boiling. Correct the seasoning.
Acidulate the cream by adding
To make the pepper coulis, boil the orange juice and remove any scum which rises to the surface to clarify it. Reserve on the side. Blanch the orange zest in boiling water then refresh it in ice cold water. Strain and repeat this process twice.
Heat the olive oil in a saucepan and add the pepper, shallots, thyme, bay leaf, tarragon, basil, salt and peppercorns. Add the tomato purée and cook for approximately 5 minutes. Moisten with the orange juice and add the tomatoes, garlic and orange zest.
Add the fish consommé, bring the liquid to the boil and skim. Correct the seasoning and simmer for a further 30 minutes.
Liquidize and return the coulis to the stove. Boil again and skim off any scum. Pass through a conical sieve and keep warm.
Remove the fillets of mullet from the marinade and put them on a tray under a moderate grill for approximately four minutes. Season and sprinkle with
To prepare the garnish, heat
Arrange the red mullet on the plate and pour a cordon of the pepper coulis one side of the fillets and the caviar cream on the other. Top with a prepared croûton to finish.
© 1989 Kit Chapman. All rights reserved.