Red Mullet With Fennel And Blood Orange Butter Recipe
If you’re a fan of fish you’re going to love the versatility of this red mullet recipe. Provided by chef Troy Rhoades-Brown from Muse Restaurant, Cafe and Kitchen, alternatives such as ocean trout, Spanish mackerel, John Dory or whiting work a treat if you don’t like mullet, while navel oranges can also be used in place of blood oranges. Rhoades also recommends sneaking a little bit of chopped anchovy into the butter for that extra kick!
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.
Recipe courtesy of Hunter Culinary Association