Red Mullet with Rouille

Name: Red Mullet with Rouille
Yield: Serves 2
Ingredients: juice of ½ lemon; 3 large garlic cloves; 100 ml sunflower oil; 50 ml virgin olive oil; 6 anchovy fillets in olive oil, drained; 3 tablespoons tomato ketchup; 2 teaspoons harissa paste; lemon wedges, for squeezing over the fish (optional); a good pinch of saffron threads; 2 large free-range egg yolks; flaked sea salt and ground black pepper; sunflower oil; 2 red mullet fillets, scaled; 2 slices of fresh baguette; 1 tablespoon olive oil; 2 ripe beef tomatoes; 1 tablespoon plain flour

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This is kind of a fish soup - but without the soup, if that makes any sense. Which it doesn’t!

Ingredients

2 slices of fresh baguette
1 tablespoon olive oil
2 ri

Fish course
Pescatarian
Soup

Method

To make the rouille, first soften the saffron. Put the threads in a bowl and only just cover with hot water. Leave for 10 minutes. Put the egg yolks, anchovies, ketchup, harissa and lemon juice in a blender or food processor. Add the saffron and its water with the peeled and roughly chopped garlic. Blend together until well combined. With the motor running, slowly add both the oils and blend un