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Red Mullet with Thai Purée, Fennel, Dill and Lime Salad with Tomato Ketchup Sauce

Fried red mullet served with a complex Thai-inspired vegetable purée, fresh fennel salad, and a rich browned butter ketchup sauce.

FishSeafoodGourmetRed MulletThai-Inspired
Estimated Nutrition
Calories
1213
kcal / serving
4852.1 kcal total
Carbs
16.4g
per serving
65.4 g total
Fat
116.5g
per serving
465.8 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
g
Tomato Ketchup
Dairy
60
g
Butter
for Thai purée
60
g
Unsalted Butter
for sauce
Fruits
1
piece
Lime
juice only
30
g
Lime Peel
chopped
Liquids
150
ml
Fish Stock
50
ml
Lime Juice
for vinaigrette
NutsSeeds
7
g
Lemongrass
finely chopped
4
g
Garlic
crushed
2
g
Madras Curry Powder
7
g
Saffron
30
g
Basil Leaves
3
g
Fennel Seeds
toasted and chopped
1
piece
Salt
to taste
1
piece
White Pepper
ground, to taste
1
sprig
Lemon Thyme
1
tsp
Dill
chopped
1
piece
Micro Basil Leaves
for garnish
OilsFats
150
g
Olive Oil
for lime oil
300
ml
Extra Virgin Olive Oil
2
tbsp
Olive Oil
for frying fish
Seafood
4
piece
Red Mullet Fillet
80-90g each, pin boned
Vegetables
4
g
Ginger
peeled and chopped
1
piece
White Onion
finely chopped
3
g
Shallot
finely chopped
2
piece
Fennel Bulb
thinly sliced

Method

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