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The Caterer

Grilled red mullet with fennel

11 September 2006
Grilled red mullet with fennel


(serves four)

2 x 350g red mullet
Salt, pepper, olive oil
2 bulbs fennel
1 onion, finely chopped
200ml double cream
1 measure of pastis
1 beef tomato
125ml dry white wine
1 clove garlic
2tsp tomato paste
4 star anise


Fillet, clean, pin-bone the red mullet, cut into portions, lay on an oiled baking sheet; brush the fish with a little oil and season.

Wash all the bones and trimmings, then drain. Cut the fennel in half then four very thin slices for the "crisps", oil season and put to dry on a flat surface in a warm oven.

Sweat onion and the remaining fennel (finely chopped, too) with a little olive oil, season, then when tender add 100ml cream. Reduce until thick, then add the pastis.

Make a fish soup with the bones, remaining vegetables and star anise, adding the garlic and tomato paste. Wet with white wine and water. Cook for 20 minutes then blend and pass through a fine sieve. Reduce a little then add the remaining cream, season, boil and froth.

To serve, place a spoon of the fennel "fondue" in a bowl plate, place the grilled red mullet on top and the frothy fish soup around, and decorate with fennel crisp.

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