Tag: <span>mullet</span>

Grey mullet with langoustine ravioli, broad beans and micro cress

[col type=”three-fourth”] This dish will impress with the wonderful flavours of langoustine and mullet. Equipment and preparation: for this recipe you will need a pasta machine. Ingredients 50g/1¾oz butter 750g/1lb 10oz cooked langoustines, meat removed …

Fried red mullet with teriyaki risotto, enoki mushrooms, dried seaweed and a kaffir lime foam

[col type=”three-fourth”] A blend of Japanese ingredients flavour this risotto served with fried red mullet and an easy, yet cheffy, lime foam. Ingredients For the kaffir lime foam 30g/1oz kaffir lime leaves 1 tbsp lecithin …

Fried melon and red mullet with a ginger pickle, nasturtium leaves, wild rice and a kaffir lime foam

[col type=”three-fourth”] Storing the melon in a sealed bag has a magic effect on the flavour. Go all out with the cheffy touches here with lime foam, deep-fried wild rice popcorn and edible nasturtium leaves. …

Red mullet, leeks and bone marrow-stuffed potatoes

[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Amandine Chaignot From Saturday Kitchen[row] Ingredients 500g/1lb …

Pan-fried red mullet, baked pink fir potato, crab and saffron aioli

[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Bryn Williams From Saturday Kitchen [row] Ingredients …