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

Source: http://www.greatbritishchefs.com/recipes/red-mullet-recipe-chilli-garlic-oil