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Red mullet on pea purée with beetroot crisps

Rosemary Shrager from Kitchen Showdown With Rosemary Shrager
Impress your guests with Rosemary Shrager's tasty fish served on a bed of smooth pea purée and garnished with stylish beetroot crisps

Red mullet on pea purée with beetroot crisps

Method

1. To prepare the fish; season the fillets with salt and pepper and set aside.

2. To make the sauce; heat the butter in a medium pan and cook the shallot, mushrooms and leek until soft but not browned.

3. Add the white wine and cook steadily until the liquid is reduced to a tablespoon.

4. Add the fish stock and tarragon and cook until reduced to 3 tablespoons.

5. Pour through a fine sieve, then return to the pan.

6. Add the cream bring to a simmer and season to taste with salt and pepper.

7. Add the tomatoes and a squeeze of lemon juice to taste.

8. To make the pea purée; heat the butter in a small pan and cook the shallot until soft but not browned

9. Put the softened shallot, peas, goat's cheese and mint leaves into a food processor and process until smooth. If it is too thick add the stock. Add the cayenne pepper to taste and season well with salt and pepper.

10. To make the beetroot crisps; heat the oil in a deep-fat fryer to 170C and deep-fry the beetroot slices until crisp. These can take a while, be patient they are worth it.

11. To cook the fish; heat the oil in a frying pan and cook the fillets on one side for 1 minute then turn over and fry for a further 30 seconds on the other side.

12. To serve; put a small round of pea purée in the middle of each plate; top with the fish and surround with the sauce. Garnish with the beetroot crisps.

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Serves: 4 as a starter

Prep: 20 min
Cook: 50 min

Ingredients
4 red mullet fillets, 150-170g each
a dashes of oil, for frying

For the sauce

60g Butter
1 shallot, sliced
4 button mushrooms, sliced
1/2 leek, white part only
100ml White wine
200ml fish stock
4 sprigs tarragon
200ml double cream
3 Tomatoes, skinned, seeds removed and finely diced
lemon juice, to taste

For the pea purée

30g Butter
1 shallot, finely diced
250g cooked peas
1 tbsp goat's cheese
8 mint leaves, finely chopped
2 tbsp chicken stock, (optional)
cayenne pepper