Red mullet with rosemary

Red mullet with rosemary

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

In France, red mullet is sometimes called bécasse de mer, meaning ‘woodcock of the sea’ as, like the game bird, the livers are highly prized. Red mullet are generally sold with their guts intact as the less their delicate flesh is handled the better.

Ingredients

Quantity Ingredient
4 very fresh red mullet, descaled and gutted, livers reserved
salt
freshly ground black pepper
1 tablespoon cold-pressed rapeseed oil
25g unsalted butter
2 small garlic cloves, unpeeled
a few sprigs rosemary leaves, chopped

Method

  1. Set aside the fish livers. Season the fish with salt and pepper. Heat the rapeseed oil and butter in a non-stick frying pan over a medium-low heat, add the whole fish with the garlic cloves and cook for about 5–6 minutes on each side. Remove the fish from the pan to a warmed plate and keep warm.
  2. Remove the garlic from the pan and peel and chop the cloves. Mix with the livers and rosemary.
  3. Return the pan to the heat, add the liver mixture and fry for just 30 seconds, then mash a little with a fork. Spoon over the red mullet and serve.
Tags:
Hix Oyster & Chop House
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