Name: Grilled Fillets of Red Mullet with Caviar and Pepper Coulis
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) unsalted butter; 2 strips lemon zest, blanched; a few black peppercorns, crushed; 3 shallots, sliced; croûtons; cooked baby fennel (optional); 4 spirals of pasta, cooked (optional); 4 garlic; sprig of tarragon; 1 tbls tomato purée; ⅓ bay leaf; a little clarified butter; mullet livers; 1 star anise; 2 leaves basil; 100 ml (3½ oz) whipping cream; 3 shallots, finely sliced sprig of fresh thyme; white peppercorns, crushed; 4 tbls virgin olive oil; 1 red pepper, cored and diced; 1 clove garlic; 2 tbls Beluga caviar; juice of 1 orange; 1 piece of orange zest; 1 clove garlic, crushed; mullet bones; sprig of fresh basil; salt and pepper; a dash of lemon juice; 200 ml (7 fl oz) virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

4 × 200–250 g (7–9 oz) red mullet
salt and pepper
a

Method

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