This delicious Red Mullet recipe was developed by Troy Rhoades-Brown from Muse Restaurant, Cafe and Kitchen to celebrate the Hunter Culinary Association’s 6th Annual Food Fight. For more information about the event, please visit www.hunterculinary.com.au
Preparation time: 15 minutes
Cooking time: 10 minutes
Skills needed: Beginner
- 1kg red mullet fillets (ask your fish monger to scale and fillet for you)
- 4 bulbs of baby fennel
- 4 blood orange
- 1 bunch curly parsley
- 5g sea salt flakes
- 25g baby capers
- 6 turns of the pepper mill
- 1 bunch watercress
- 50g toasted almond
- 80g salted butter
- Lightly score the skin of the red mullet with a sharp knife taking care not to cut through the flesh, set aside at room temperature.
- Place the fennel bulbs upright on your chopping board and slice fine leaving the core intact when possible. Chop the parsley fine then add the zest of two blood oranges.
- Remove the skin from all the blood oranges and roughly slice into pieces.
- Take a large non-stick fry pan and place on a medium-high heat.
- Salt and pepper the skin of the red mullet.
- Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, flip the fish and cook for a further 1 minute. Remove the fish from the pan and rest on some paper towel.
- Add your sliced fennel to the same hot pan and cook for 1 minute. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
- Place the fish on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.
- This dish is so versatile, if you can’t find red mullet use your favourite fish. I recommend ocean trout, Spanish mackerel, John Dory or whiting
- If you can’t find blood oranges some good ruby navel oranges will be just as good. Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.
- Coming into spring this makes for a fantastic lunch or dinner. Serve with a potato salad and a bowl of mixed leaves.