William Lander, Daniel Morgenthau, Shaun Searley

Red Mullet Soup, Wild Garlic Mayonnaise and Sourdough Croutons

Name: Red Mullet Soup, Wild Garlic Mayonnaise and Sourdough Croutons
Yield: Serves 6
Ingredients: 3 whole red mullet, about 300 g each, filleted; 2 tbsp olive oil; 12 thin slices of white sourdough, 2–3mm thick; 1 tsp Maldon salt; 50 g butter; Juice of ½ lemon; 300 g wild garlic mayonnaise; ½ tsp cayenne pepper; ½ tsp curry powder; ½ tsp black peppercorns; 6 plum tomatoes; pared rind of ½ orange; 1.5 l fish stock; lemon juice, to taste; salt, to taste; ½ tsp coriander seeds; ½ tsp fennel seeds; ½ tsp smoked paprika; ½ tsp fenugreek seeds; ½ fennel bulb; 2 white onions; 2 celery sticks; 2 carrots; 2 garlic cloves; ½ red chilli

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Mullet is a bottom-dwelling fish that feeds on crustaceans, which means you get this amazing roasted shellfish flavour from its skin. It can be unforgiving if overcooked so take care, err on the side of caution and cook it slowly. We recommend using parchment paper rather than direct contact with the pan here, so as to preserve the beautiful skin pigmentation and vibrant colour.

Ingredients

Starter
Pescatarian
Spicy

Ingredients

Method