Olive crusted red mullet, cauliflower puree and citrus & basil sauce
A wonderfully vibrant red mullet recipe from our Head Chef Dionysis Zacharopoulos of Kool Life Bar Restaurant, that keeps the ingredients simple to allowing the red mullets to really shine.
Ingredients for 2
- 8 small red mullets, filleted
- 200g dried olives
- 200g dried breadcrumbs
- Zest of 2 lemons
- Extra virgin olive oil
- 200ml orange juice
- 200ml mandarin juice
- 100ml lemon juice + 1 lemon for the sauce
- Bunch of fresh basil
- 300g pears, peeled
- 1kg cauliflower florets
For the sauce & puree, boil pears in tangerine and orange juice. Once soft, add lemon juice and basil. Blend and strain. Boil cauliflower until slightly soft. Puree until smooth. Add salt, squeeze of lemon. For the crust, sautee breadcrumbs until golden. Mix in dried olives and lemon zest. For the fish, salt fillets. Fry skin side down until flesh is white throughout. Dry, sprinkle crust on skin. Serve fish on cauliflower puree, add salad and two Tbsp of sauce per portion.