Grilled Fillets of Red Mullet with Caviar and Pepper Coulis

Name: Grilled Fillets of Red Mullet with Caviar and Pepper Coulis
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 shallots, sliced; 1 clove garlic, crushed; salt and pepper; croûtons; 1 piece of orange zest; 2 tbls Beluga caviar; sprig of fresh basil salt; white peppercorns, crushed; 150 ml (¼ pt) clear fish consommé; 200 ml (7 fl oz) dry white wine; 2 strips lemon zest, blanched; 2 shallots, sliced; 3 shallots, finely sliced sprig of fresh thyme; 1 star anise; 4 × 200–250 g (7–9 oz) red mullet; 450 g (1 lb) ripe tomatoes, peeled, deseeded and diced; 1 tbls tomato purée; sprig of tarragon; a few black peppercorns, crushed; 2 leaves basil; 4 garlic; mullet livers; 1 red pepper, cored and diced; 4 tbls virgin olive oil; juice of 1 orange; 100 ml (3½ fl oz) Noilly Prat; a dash of lemon juice; 200 ml (7 fl oz) virgin olive oil; sprig of fresh basil; a little clarified butter

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

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

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