Squid ink sauce
12 x 60g red mullet fillets, with tail on
5 medium squid, cut into squares and scored inside
30g per portion of cooked squid risotto (flavoured with lemon grass)
Lemon juice, to finish risotto
For the saffron sauce
50g button mushrooms, sliced
100ml dry white wine, reduced to 50ml
200ml Gewürztraminer, reduced to 100ml
120ml (approx) fish stock
1/2 packet saffron powder
Salt and pepper
3g butter for enriching
For the squid ink sauce
1 sachet squid ink sauce
Plus the same ingredients as for saffron sauce (excluding saffron)
For shellfish ragoût (enough for six-eight)
1/2 clove garlic, crushed
15g shallots, diced
1tsp lemon grass, chopped
1tsp ginger, diced
15ml olive oil
1tsp Chardonnay vinegar
25ml white wine vinegar
Lime zest, to taste
125g razor clams
6 queen scallops
1tsp lime juice
Coriander and parsley, chopped (to taste)
For the dried fish seasoning
1tsp dried thyme
1/2tsp dried rosemary
Pinch dried orange zest
Pinch dried lemon zest
Freshly ground pepper
15ml olive oil, for frying
First, make the saffron sauce: sweat shallots and mushrooms in 10g butter. Add the reduced wine and fish stock, reduce by half again. Add the cream and saffron. Check seasoning and simmer for 10 minutes. Pass through chinois. Enrich with remaining butter to serve.
Make the squid ink sauce in the same way.
To make the shellfish ragoût – ingredients A: sweat garlic, shallots, thyme, lemon grass and ginger for two minutes until soft. Then add vinegars, lime zest, sugar and coriander. Boil. Add shellfish, except for scallops. Cook until opened. Blast-chill. Remove razor clams and shred.
Mix scallops with ingredients B – ie, lime juice, salt and sugar. Leave for 10 minutes. Add to ragoût together with shredded razor clams, coriander and parsley.
Combine the dried seasoning and sprinkle over flesh side of red mullet fillets.
Sauté in olive oil in non-stick pan and seal both sides. Season, then finish under grill.
Brush squid with olive oil. Sauté in a non-stick pan and season.
Heat through risotto and finish with lemon juice. Warm through shellfish ragoût. Reheat and whisk sauces. Arrange dish as in photograph and finish with sauces and potato galette.
by Jonathan Wright
Photo © Nick Smith