Lefay red mullet: Matteo Maenza’s recipe

Ingredients

Serves one

• 1 large red mullet, about 120g, or 2 smaller red mullets totalling about 120g, scaled and filleted
• 1 basil leaf
• 50g fine white breadcrumbs
• 1 egg, beaten (used in the original method but omitted from its ingredient list)
• 1 small head of cauliflower
• 200ml orange juice
• 200g fennel
• Fresh cream, as needed—the original recipe does not specify a quantity
• 20g tapenade
• Olive oil and extra-virgin olive oil
• Butter
• 1 shallot, finely chopped
• A little lemongrass
• A small spoonful of curry paste
• Wild fennel, if available
• Dehydrated olives, crumbled, to finish
• Salt

Prepare the red mullet

Lay the fillets on food-safe wrap, keeping them attached at the tail if prepared that way. Place the basil leaf between the fillets, bring them together and wrap firmly to hold the shape.

In a professional kitchen, the original recipe calls for the wrapped fish to be vacuum sealed and chilled for at least four hours, or frozen. At home, do not improvise reduced-oxygen storage: chill the wrapped fish conventionally and proceed promptly.

Unwrap the fish, dip it in beaten egg and coat it twice in the white breadcrumbs. Refrigerate on a covered tray while the accompaniments are prepared.

Make the orange reduction

Pour the orange juice into a small pan and reduce it by half. Set aside. When ready to serve, warm it gently over a bain-marie, loosen with about half a dessertspoon of water and whisk in a little oil to make a glossy emulsion.

Cook the cauliflower

Clean the cauliflower and retain the tender green leaves. Blanch the leaves, refresh them in cold water and set aside.

Divide the cauliflower into small florets and sear them in butter. Add a small amount of water and the curry paste, then cook until just tender with a little bite. Keep warm.

Blend the fennel purée

Slice the fennel very finely. Warm a little oil in a saucepan and soften the chopped shallot without colouring it. Add the fennel and a pinch of salt, then sauté gently.

Add enough boiling water and hot cream to cover lightly, followed by a small piece of lemongrass. Cook briskly until the fennel is tender. Drain, reserving the liquid, and allow the fennel to cool slightly.

Blend with wild fennel if available, adding only enough reserved liquid to create a smooth purée. Pass through a fine sieve, then finish with a little extra-virgin olive oil.

Prepare the tapenade sauce

Blend the tapenade with enough water to make a loose sauce, then emulsify with a small amount of extra-virgin olive oil.

Cook and assemble

Warm the cauliflower and fennel purée. Fry the breaded red mullet until crisp, cooked through and opaque at the thickest point.

Spoon the warm fennel purée onto the plate and draw a ring of tapenade sauce around it. Add the cauliflower, reserved green leaves and red mullet. Finish with a little orange emulsion and crumbled dehydrated olives.

“A spa-table plate built on contrast: crisp fish, silky fennel, gentle curry, citrus and olive.”

The Spa Traveller