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recipes

Red Mullet Fillets with Chick Pea Puree

Ingredients (Serves 2):

For the fish:
4 Red Mullet Fillets
Olive oil and butter for frying

For the puree:
1 can chick peas
2 spring onions, chopped
Chicken stock
1 tsp ground coriander
1 pinch cayenne pepper
Olive oil
Black pepper
Fresh coriander to garnish

1. To make the chick pea puree add a good glug of olive oil to a saucepan and soften the spring onions before adding the black pepper, a pinch of ground coriander and cayenne pepper. Put in the drained chick peas and coat with the oil before adding enough chicken stock to cover and simmer gently for 10 mins. Transfer to a blender and puree, adding more olive oil if necessary to achieve a creamy consistency. Return to the saucepan and keep warm.

2. For the red mullet, heat the olive oil and butter in a frying pan over a medium to high heat. When the butter is foaming add the fillets skin side down and fry for approx 2 mins, or until beginning to crisp. Carefully turn over and fry on the other side for no more than 30 seconds until just cooked through.

3. Place the chick pea puree onto warm plates, arrange the red mullet fillets on top and drizzle with more olive oil. Garnish with fresh coriander

Red Snapper Fillets with Charmoula sauce

Ingredients (Serves 2):

For the fish:
2 Red Snapper Fillets or Portions, skin scored
Olive oil and butter for frying

For the Charmoula:
Bunch of coriander, leaves only, chopped
Bunch of parsley, chopped
1 red chili, deseeded and chopped
1 tsp chopped garlic
2 tbsp mint leaves
2 pinches of ground cumin
1 tsp ground coriander
2 tbsp fresh lemon juice
175ml olive oil

1. To make the Charmoula, place all the ingredients in a food processor and blend to a paste.

2. For the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown. Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through.

3. Place the fish on warm plates and spoon over generous amounts of the Charmoula. Garnish with rocket and serve with boiled potatoes if required.