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

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

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Ingredients

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