Rouget sur son lit de courgettes ( Courgette cream with red mullet )
SERVES 4
• Unsalted butter
• 600g courgettes , chopped into small pieces ( leave a couple whole )
• 1 white onion , peeled and sliced
• 2 garlic cloves , peeled and crushed
• 2 tsp madras curry powder
• handful of basil leaves
• olive oil
• 4 small red mullet ( 200-300g each ), filleted but with skin on
FOR THE CURRY OIL
• 3 tbsp madras curry powder
• 1 litre olive oil
AS SEEN ON
Big Kitchen
1 First prepare the curry oil . Heat the curry powder carefully in a dry pan for 5 minutes to release the oils and flavour . Add the oil and heat to 40 ° C ( tepid in temperature if no thermometer to hand ), then cover and leave to cool . After 24 hours , pour the oil through a muslin cloth , then store in a bottle in a cool dark place . 2 Wash and dice all but a couple of courgettes , slice the onion and crush the garlic cloves . 3 Melt 1 tbsp butter in a large pan and sweat the vegetables for 5 mins . Add 2 tsp curry powder and cook for a further 5 mins . Pour in 800ml boiling water , season and simmer for 10 mins , then add the basil leaves and blitz in a food processor until smooth . Keep the mixture warm until you are ready to serve . 4 Cut the remaining courgettes into thin ribbons on a mandolin or into fine strips . Cook these gently in a little butter in a griddle pan for a minute or so , then season and keep warm . 5 Check that all the pin bones have been removed from the red mullet fillets , then season them lightly and smear them with olive oil . Heat a non-stick frying pan and cook the mullet for 3 minutes on each side , until just tender 6 Serve a bed of courgette cream onto each plate and add some ribbons , or strips of courgette . Place the fish on top and drizzle with the curry-infused olive oil .
Michel Roux bbcgoodfoodshow . com 119