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Red Mullet with Hazelnut Crust, Leek and Potato ‘Risotto’, and Red Wine Jus

Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.

DinnerSeafoodGourmetHazelnutsRed Mullet
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
24.2g
per serving
96.8 g total
Fat
51.1g
per serving
204.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for frying fish
25
g
Unsalted Butter
for risotto
25
g
Mascarpone
null
25
g
Parmesan
grated
25
g
Unsalted Butter
to finish jus
Fruits
1
piece
Lemon Juice
a squeeze
GrainsCereals
25
g
Breadcrumbs
dried
Liquids
250
ml
Chicken Stock
hot
200
ml
Red Wine
null
50
ml
Ruby Port
null
250
ml
Fish Stock
null
NutsSeeds
75
g
Hazelnuts
toasted; 60g for crust and 15g for garnish
1
piece
Rosemary
fresh sprig
Other
2
piece
Egg Whites
free-range
Seafood
4
piece
Red Mullet
250g each, filleted, tail left on
Vegetables
1
piece
Leek
finely chopped, white and green parts separated
1
piece
Banana Shallot
finely chopped
2
piece
Agata Potatoes
cut into 0.6cm cubes

Method

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