Pan-Seared Red Mullet with...Pan-Seared Red Mullet with Saffron-Fennel Emulsion & Charred Eggplant Purée

An elevated Mediterranean composition featuring crispy-skinned red mullet over a vibrant saffron-fennel emulsion, complemented by smoked eggplant purée, crisp chickpea tuiles, and a preserved lemon-pistachio gremolata.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants directly over an open gas flame or broiler until skins are completely blackened and flesh is tender. Scoop out flesh, drain in a sieve for 10 minutes, then blend with tahini, a drizzle of olive oil, and sea salt until silk-smooth. Pass through a fine chinois and set aside warm.

2. 02

   In a saucepan, sweat sliced fennel in 1 tablespoon of olive oil over medium heat until translucent. Deglaze with white wine and reduce by half. Pour in fish stock and saffron; simmer gently for 12 minutes. Transfer to a high-speed blender, process until velvet-smooth, and pass through a fine sieve back into the pan.

3. 03

   Whisk chickpea flour with 80ml water, 1 teaspoon olive oil, and a pinch of salt until a smooth batter forms. Heat a non-stick skillet, ladle small circles of batter, and cook until crisp and lace-like to create decorative tuiles. Drain on paper towels.

4. 04

   Combine chopped parsley, mint, preserved lemon peel, and toasted pistachios with 1 tablespoon of olive oil to form the gremolata. Season lightly with Maldon salt.

5. 05

   Lightly score the skin of the red mullet fillets. Season with sea salt. Bring the saffron-fennel liquid to a gentle simmer and mount by emulsifying cold butter cubes into the sauce using an immersion blender.

6. 06

   Heat 2 tablespoons of olive oil in a heavy stainless-steel skillet over high heat. Place red mullet fillets skin-side down, pressing lightly with parchment paper to ensure even skin contact. Sear for 2 minutes until skin is golden and crispy, then flip and kiss the flesh side for 30 seconds.

7. 07

   To plate, spoon a sleek crescent of charred eggplant purée onto warm wide-rimmed bowls. Pour the foamed saffron-fennel emulsion into the center. Carefully place a red mullet fillet over the emulsion, top with preserved lemon gremolata, and lean a chickpea tuile against the fish.