Red Mullet with Aubergine Puree and Chilli Oil, October 5th 2012

Red mullet

  • 4 500g red mullets
  • extra virgin olive oil

Chilli and garlic oil

  • 3 garlic cloves
  • 0.5 tbsp of chilli flakes
  • 2 tbsp of sunflower oil
  • 75ml of extra virgin olive oil
  • 1 tbsp of chopped parsley

Aubergine purée

  • 3 aubergines
  • 3 garlic cloves
  • 1/4 lemon, juiced
  • 0.5 tsp of ground cumin
  • 100ml of extra virgin olive oil
  • Salt and Pepper
  • 1 tbsp of tahini
  • Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C/Gas mark 7.
  • Prick the aubergines several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes.
  • Allow the aubergines to cool then peel them. Put the flesh in a colander, weigh it down with a plate and leave for 1 hour to drain
  • Take 500g of the aubergine flesh and put it in a food processor with the garlic, lemon juice, cumin and tahini. Purée the mixture, slowly adding the olive oil, then taste and adjust the seasoning
  • To make the chilli and garlic oil, finely chop the garlic and put it in a saucepan with the anchovy, chilli flakes and sunflower oil. Heat, stirring occasionally,then remove the pan from the heat. Add the olive oil and set aside to cool
  • To cook the fish, heat the grill to maximum. Fillet the fish then season the fillets with salt and pepper. Place them skin-side up on a lightly oiled baking tray or grill-pan and grill on one side only until the fish is just cooked – about 4-6 minutes
  • To plate, heat the aubergine purée and place a spoonful on each serving plate. Mix some chopped parsley into the chilli and garlic oil and pour a little around the aubergine purée. Sit the cooked fish on top and serve



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