1 shallot, peeled, finely sliced
50ml/2fl oz pastis
100ml/3½fl oz white wine
100ml/3½fl oz fish stock
50ml/2fl oz double cream
½ bunch fresh chervil, finely chopped, plus extra to garnish
For the pan-fried mullet, preheat the oven to 220C/450F/Gas 7.
Heat the olive oil in an ovenproof frying pan and fry the mullet, skin-side down, for 2 minutes. Transfer to the oven for 6-8 minutes, or until cooked through.
Meanwhile, for the fennel, courgette and Jersey Royals, heat the oil in a frying pan and fry the fennel and shallots for 4-5 minutes. Stir in the dill.
Heat the butter in a frying pan until foaming, add the courgettes and and Jersey Royals and fry for 4-5 minutes, or until pale golden-brown.
For the pastis and mussel sauce, heat the butter in a frying pan until foaming and fry the shallots for 2-3 minutes, or until softened. Add the pastis and 50ml/2fl oz of the white wine to the pan and, using a wooden spoon to scrape up any browned bits, continue to cook for 2-3 minutes.
Add the fish stock to the pan and continue to cook until the volume of the liquid has reduced by half. Strain the mixture through a sieve into a saucepan.
Meanwhile, heat the remaining 50ml/2fl oz of white wine in a lidded saucepan and add the mussels. Cover and steam for 2-3 minutes or until all of the mussels have opened. (Discard any mussels that have not opened.) Strain the mussels through a sieve into a bowl. Discard the cooking liquid. Pick the mussels from their shells and set aside in a bowl. Discard the shells.
Stir the cooked mussels and cream into the pan with the shallotsand cook until the mixture is warmed through. Stir in the chervil.
To serve, remove the skin from the cooked mullet. Spoon some of the fennel and shallots onto each of 4 serving plates and top with the mullet. Arrange the courgettes and Jersey Royals around the plate and spoon over the mussel sauce. Garnish with the chervil.
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Featuring recipes by Richard Bertinet and Jonray and Peter Sanchez-Iglesias.