Pan-fried red mullet on courgette tagliatelle with scallop and basil pesto Recipe



Roast 1/2 bulb of garlic in a 160°C oven for about 45 mins.
In the meantime start with the the basil pesto, place 30 gr of basil, 8 gr Parmesan, 8 gr toasted pine nuts, 20 ml grapeseed oil, 10 ml olive oil and blend until a coarse texture is achieved. Season with salt and pepper, transfer to a small bowl and set aside



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Then prepare the fish velouté, sweat a shallot in a little oil and butter until soft. Add 70 ml white wine as well as a splash of Noilly Prat, bring to the boil and then reduce. Add 200 ml fish stock and reduce by half before adding 125 ml cream

Bring back to the boil and reduce until thickened slightly. Take the garlic from the oven and squeeze the garlic pulp out of the skin and add to the velouté to taste. Blend until smooth and season. 

Up the oven to 170°C. Slice a courgette in half, remove the seeds and then slice into long thin ribbons (or buy readymade courgette tagliatelle in the supermarket). Blanch very quickly, drain well and toss in a little butter, seasoning well

Season 2 mullet fillets and pan fry in a little olive oil, skin side down. Once the skin has started to crisp, transfer to the oven and cook for 2-3 minutes depending on size of fillet. Finish with a little butter, basting well

Season 2 scallops and sauté in a hot pan, finish with butter and a little lemon juice

Place the courgette tagliatelle in the centre of two warmed bowls. Top the courgette with the mullet fillet and seared scallop. Spoon the velouté in the bowls along with a small amount of basil pesto, serve immediately

( a Robert Thompson recipe)


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Pan-fried red mullet on courgette tagliatelle with scallop and basil pesto Recipe

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Pan-fried red mullet on courgette tagliatelle with scallop and basil pesto Recipe https://sweetteabiscuits.blogspot.com/2020/03/pan-fried-red-mullet-on-courgette.html

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