Grilled red mullet, langoustine nage, saffron risotto

Yield 4

Author Steven Farhall

Prep time

5 Min

Cook time

35 Min

Total time

40 Min

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Grilled red mullet, langoustine nage, saffron risotto

Grilled red mullet and succulent langoustine nage served over a bed of aromatic saffron risotto. This recipe captures the essence of the Mediterranean with its delicate flavours and vibrant colours. Each bite is a burst of seafood goodness complemented by the creamy and fragrant risotto. Get ready to indulge in a luxurious seafood feast!

Ingredients

For the risotto

• 250g short grained rice (arborio or we use bomba)
• 500ml chicken stock
• 200g dry white wine
• 2 banana shallots, finely chopped
• 2 cloves garlic, minced
• 1 good pinch saffron threads
• 2 tablespoons butter
• 2 tablespoons olive oil
• 100g parmesan, finely grated
• Salt and pepper to taste

For the nage

• 4 langoustines
• 100g braising vegetables & herbs (carrot, onion, celery, bay leaf, thyme)
• 1 fish stock cube
• 200g nage vegetables (red pepper, carrot, celery, fennel)
• 1 tbsp tom puree
• splash brandy
• splash sherry
• 50ml cream
• 3 tbsp chopped herbs (parsley, tarragon, chervil)

For the red mullet

• 4 red mullets, 200 - 300g each, butterflied
• olive oil
• sea salt

Instructions

For the risotto

1. In a thick bottomed pan, melt the butter with olive oil over medium heat. Add the shallot and garlic, sauté until translucent.
2. Add the rice and toast it for a few minutes, stirring constantly.
3. Pour in the white wine and let it simmer until absorbed by the rice.
4. Stir in the saffron threads and a ladle of chicken stock. Continue adding stock, one ladleful at a time, stirring constantly until absorbed before adding the next, about 20-25 minutes.
5. Finish with some knobs of butter, the grated parmesan and check the seasoning

For the nage

1. Bring 400ml of water and add the braising vegetables and herbs
2. Simmer for 5 minutes then add the langoustines and cook for 5 minutes or until the underside has turned white
3. Remove the langoustines and remove the meat and set aside.
4. Return the shells to the stock, add the fish stock cube and reduce the liquid by half
5. Strain the stock into a clean pan and return to the heat
6. Add the alcohols, cream and simmer until the sauce has thickened
7. Add the nage vegetable and cook briefly for a few minutes
8. Check the seasoning and add the chopped herbs
9. Chop up the cooked langoustine and add to the rice

For the fish and plating

1. Preheat a hot grill (salamander)
2. Oil a baking tray and add the butterflied red mullet
3. Drizzle more oil and seasoning and grill the fish until cooked and blistered (just a few minutes). Alternatively pop in the oven for 5 minutes and crispy up the skin with a kitchen blowtorch
4. place some rice onto each bowl. Pour some nage around the rice with a red mullet on top.