Red mullet with almond courgette pesto

By: Jun Tanaka From: Market Kitchen

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This recipe is classed as intermediate

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Prep time:
20 mins, plus 24 hrs drying time
Cook time:
10 mins
Serves:
2-4

A colourful dinner party dish with dramatic black olive-infused oil from Jun Tanaka

Ingredients

For the courgette pesto

For the black olive oil

  • 1kg black olives, dried for 24 hours in a low oven
  • 100ml Olive oil

For the courgette salad

For the mullet

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Method

1. For the courgette pesto: heat a little olive oil in a frying and cook the courgette for 2 minutes. Take off the heat, add the garlic, parmesan, pine nuts, olive oil and basil. Using a blender, combine to a smooth paste. Season and add more oil if the paste is too dry.

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.

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