Jun Tanaka
from
Market Kitchen
A colourful dinner party dish with dramatic black olive-infused oil from Jun Tanaka
A colourful dinner party dish with dramatic black olive-infused oil from Jun Tanaka
Red mullet with almond courgette pesto
Method
2. For the black olive oil: blend the olives with the oil and pass through a sieve.
3. For the courgette salad: slice the courgettes on a mandolin and put in a bowl with the garlic, chilli, lemon juice, seasoning and oil. Season and mix well.
4. For the mullet: chop the rosemary and add to the almonds. Press the red mullet skin side down onto the almonds. Heat a little olive oil in a frying pan and cook the mullet, still skin side down for 2 minutes. Flip over and cook for a further 2 minutes.
5. To serve, spoon the pesto onto a plate, arrange the courgette salad to one side and put the red mullet on top. Finish with shiso cress and black olive oil.
Prep:
20 min, plus 24 hrs drying time
Cook: 10 min
Cook: 10 min
Ingredients
For the courgette pesto
4 courgettes, peeled and diced1 clove Garlic, roughly chopped
1/2 tbsp grated Parmesan
5 basil leaves, shredded
1 tbsp toasted pine nuts
50ml Olive oil
For the black olive oil
1kg black olives, dried for 24 hours in a low oven100ml Olive oil
For the courgette salad
3 courgettes1/2 clove Garlic, crushed
1 red chilli, finely chopped
1/2 lemon, juice only
50ml Olive oil
For the mullet
4 fillets Red mulletsprig Rosemary
100g flaked Almonds
1 punnet shiso cress, to serve
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