Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 1 per red mullet
Ingredients:
1 whole red mullet per person, filleted (keep the heads and bones for stock)
1 tablespoon blonde miso paste
1 shallot, finely diced
Seasonal spring vegetables (I used asparagus)
100g unsalted butter, cut into cubes
25ml white wine vinegar
50ml white wine
Method:
- Start by making a quick fish stock.
Rinse the red mullet heads and bones under cold water, then place them in a pot with just enough water to cover. Let it barely simmer for 15–20 minutes—avoid boiling, as this can turn the stock bitter. - Prepare the shallot base for the miso beurre blanc.
Gently sweat the diced shallot in a little butter over low heat until soft and translucent. Add the white wine and vinegar and reduce until almost dry. - Roast the asparagus (or other spring veg).
Trim off any woody ends and place the asparagus in a hot oven (around 200°C/180°C fan) for 10–15 minutes, until tender and slightly charred. - Build the beurre blanc.
Strain your red mullet stock, then add a few spoonfuls to the wine reduction. You can adjust the amount to taste—use more for a deeper seafood flavour or just a dash for a subtle background note.
Over low heat, whisk in the cubed butter one or two pieces at a time until the sauce reaches a smooth, creamy consistency—think single cream. - Cook the red mullet.
Heat a non-stick frying pan until smoking hot. Add a touch of oil and place the fillets skin side down, pressing gently with a spatula to stop them curling. The skin will crisp up in 1–2 minutes. Flip briefly to finish cooking the other side—just a few seconds will do. - Finish the sauce.
Remove the beurre blanc from the heat and stir in the miso paste. Don’t reheat or boil the miso—it will lose its delicate umami flavour. - To plate:
Lay the roasted asparagus on the plate, place the red mullet fillet on top, and serve the miso beurre blanc on the side for dipping. This keeps the skin beautifully crisp.
