Pan-fried red mullet with cep tortellini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 225 g; (8oz) red mullet | |
| ; fillets, with pin | ||
| ; bones removed | ||
| 45 | grams | Dried ceps; (1 1/2oz) |
| 100 | millilitres | Muscat wine; (3 1/2fl oz) |
| 250 | millilitres | Double cream; (9fl oz) |
| 400 | grams | Bought chicken or fish tortellini or; (14oz) |
| ; potato and rosemary | ||
| 10 | grams | Fresh dill; (1/4oz) |
| 10 | grams | Fresh flat leaf parsley; (1/4oz) |
| 10 | grams | Fresh chervil; (1/4oz) |
| 1½ | Shallots | |
| 2 | Cloves garlic | |
| 1 | Shot brandy | |
| Butter | ||
| Olive oil | ||
| Truffle oil | ||
| Seasoning | ||
Directions
Firstly soak the ceps over night in a little water and drain them off and leave to one side.
Then peel and chop the shallots and garlic in to fine dice and saut‚ in the pan with a little oilve oil for about 1 minute, then add the brandy, wine and a little of the water from the cepes and bring to the boil. Add the ceps and cream and simmer for about 5 to 6 minutes.
While cooking place a pan of boiling salted water on the stove and when boiling place the pasta in and cook for about 3 to 4 minutes. Drain the pasta and leave to one side then in a hot non stick pan with a little oil and butter.
Seal the red mullet fillets skin side down and cook for about 2 minutes on this side to achieve a nice crispy skin, season and turn over. Remove from the heat and leave to continue to cook.
Meanwhile chop the herbs and add to the sauce and season well with salt and pepper. Add the pasta to the sauce and re-season. Place the pasta onto the plate and place the red mullet on the top.
To finish drizzle with the truffle oil and garnish with some fresh chervil leaves.
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