Michel Roux's Pan-Fried Red Mullet with Parma Ham, Piquillo Peppers, and Basil
Wrapped in parma ham and served with a dollop of piquillo pepper relish, Michel Roux's red mullet recipe is the a light, tasty dish- perfect for a summer's dinner.
Ingredients
For the Red Mullet:
For the Tomato Relish:
Method
- Open up the red mullet, season with a little salt then lay 3 basil leaves on top of one side of each fish. Fold the top fillet over then wrap each pair of fillets in a slice of ham. Set aside until you’re ready to cook.
- Put a large pan of water on to boil and make a small criss-cross on the bottom of each tomato with a sharp knife. Once boiling, add the tomatoes to the water and leave for 30-60 seconds or until you can see the skins begin to peel away. Remove the tomatoes with a slotted spoon and plunge straight into cold water to stop them cooking any further. When cool enough to handle remove from the water, dry, peel, deseed and then roughly chop the flesh.
- Put the vinegar in a pan along with the sugar, tomato paste, chilli powder, shallots and a splash of water and place over a medium heat. Cook for a couple of minutes then add the chopped peppers and chopped tomato flesh. Cook for 10-12 minutes or until thickened, stirring often, then season and set aside to cool. When cold, stir in the roughly chopped herbs.
- Pan-fry the red mullet in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through.
- Serve each fish with a dollop of relish and tuck in right away.
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