How to cook Roasted red mullet, prawn rice, seaweed roasted potatoes

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The Chef Book

  • Yield: 2 Servings


Roast red mullet
  • 1 large red mullet or 2 smaller fillets, per portion
  • 200 ml pommace oil
  • 1 kg large frozen prawns in the shells with heads on, roughly chopped
  • 1 onion
  • 2 carrots
  • 4 plum tomatoes, chopped
  • 6 cloves garlic
  • 1 kg langoustine bones, well roasted in the oven
  • 3 litres chicken or fish stock grated zest and juice of 1 orange and 1 lemon
  • 500 g bomba paella rice
  • 3 shallots, diced
  • 3 cloves garlic, diced
  • 1.5 litre prawn stock
  • 3 red gambas prawns per portion, deveined and diced parsley, chopped
How to Make It
    Roast red mullet
  1. Pan roast the mullet to get a little colour.
  2. Finish with sea salt and lemon juice.
  3. Stock
  4. In a large pan heat the pommace oil until smoking.
  5. Add the prawns and colour well, add the vegetables roasting until they also colour.
  6. Add the langoustine bones and roast for 2 minutes.
  7. Cover with the stock, zest and juice simmer for 1 hour.
  8. Allow to cool and infuse then pass allow the stock to drip through a colander for 10 minutes.
  9. Rice
  10. In a large pan sweat off the bomba paella rice with the diced shallots and cloves of diced garlic.
  11. Add the stock to cover the rice.
  12. Cover the pan and place in medium-hot oven about 180°C and leave for 10 minutes.
  13. Take out and stir twice then return to the oven for 5 more minutes, still covered rice should be just undercooked.
  14. Take out and chill in a tray.
  15. Seaweed butter
  16. Once the seaweed has been washed and blanched blitz it to a very smooth paste, pass and beat into the soft butter.
  17. Seaweed roast potatoes
  18. Baby new potatoes confit in olive oil or duck fat infused with garlic and thyme until tender.
  19. To serve
  20. When ready to serve place 1 litre of the prawn stock into a pan and reduce by half.
  21. Add 300 g rice to the stock and mix almost like a risotto, until stock has been absorbed.
  22. Pull from the heat and add chopped prawns and finish with a touch of butter and olive oil, a squeeze of lemon and seasoning.
  23. Roast potatoes in a pan to give good roasted colour add the seaweed butter and fry quite fast.
  24. Add three cockles per portion and allow to open then add the blanched samphire.
  25. Remove from heat and serve with the rice and red mullet.

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