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Spiced red mullet with masala scallop

11 September 2006

Ingredients
(Serves 10)

For the raita 1 cucumber
1 mango
50g yogurt
Mint, chopped

For the lentil dressing 100g Puy lentils, cooked
20ml lemon oil
Coriander, chopped

For the masala dressing 4 scallop roes, dried
40g red pepper
1tbs fresh ginger, diced
2 cloves garlic, crushed
1tbs shallots, diced
Pinch of masala spices (roast and grind together 20g aniseed, 20g fenugreek, 20g coriander seeds, 10g cumin seeds; blend in a spice mill with 2 dried garlic cloves, dried zest of one orange)

For the fish 10 red mullet fillets
10 scallops

For the marinade 2tbs fresh ginger, crushed
2 cloves garlic, crushed
1-2 chillies, chopped
1/2tsp turmeric
3-4 lime leaves
Juice of 2 fresh limes
1tbs grape seed oil

For the onion rings Onion rings
Pea shoots
1tbs limejuice
60g gram flour
1tbs sesame seeds
1tbs poppy seeds

Method Peel and salt cucumber and wrap in cloth overnight. Deseed and dice. Mix with equal quantity of diced mango, yogurt and chopped fresh mint, to taste.

Make lentil dressing with cooked lentils, lemon oil and chopped coriander. Blitz all masala dressing ingredients. Pass through sieve and reserve. Marinate mullet and steam until cooked - about four minutes. Sear scallops in hot pan on both sides and rest. Dust with masala spices.

Dress pea shoots with a little lemon oil and coriander from lentil dressing. Cook onions by soaking in lime juice and sea salt for 30 minutes. Pass through gram flour with sesame and poppy seeds, and deep-fry.

To assemble, place a spoonful of raita in a bowl. Place Puy lentil dressing around it. Place steamed mullet on top of raita, place a scallop at one end and then the pea shoot salad and crispy onions. Drizzle a small amount of masala dressing around the bowl and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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