Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Pan-fried red mullet and langoustines with melonand balsamic vinegar

11 September 2006
Pan-fried red mullet and langoustines with melonand balsamic vinegar

INGREDIENTS

(serves four)

450g red mullet filleted (each fillet cut into two lengthways)
12 tails of medium sized langoustine blanched and peeled
Olive oil
100g rocket salad wilted
200g melon (charantais galia watermelon) sliced
8-year-old balsamic vinegar as required
Extra virgin olive oil
Herb oil as required

METHOD

Sauté red mullet and langoustine tails in olive oil until cooked and caramelised.

Place the mullet on top of the wilted rocket.

Pan-fry melon quickly and deglaze with balsamic vinegar.

Arrange melon and langoustine alternatively on plate and dress with balsamic. Then dress mullet with extra virgin olive oil and run herb oil down middle of plate.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!