Serves 4–6
Red mullet in the UK is in season between May and November, being at its absolute best from late July when it’s a real treat to use and to eat. I have used it in many different dishes in the past, but particularly love serving it with pisto Manchego, a tomato-based recipe a bit like ratatouille. The name is deceptive because it contains no Manchego cheese. Instead, it indicates that the dish comes from La Mancha. We would describe it as full of Mediterranean sunshine vegetables, which are cut precisely and cooked separately in our version so that each vegetable keeps its identity, flavour and texture.
Ingredients
Quick tips
Chefs tips:
Red mullet is unique and rich in flavour, as it feeds on crustaceans, yielding a wonderful, sweet shellfish flavour to the meat. In the summer, try cooking it whole on the BBQ for great results.
About the pairing:
I have paired this with a cold, punchy fino en rama. It is a perfect foil for the shellfish flavour of the mullet, but also the rich delicious summer vegetables in the Pisto Manchego. Unfiltered fino copes so well with the bold flavours such as smoked paprika and herbs in the pisto, as well as the acidity of tomato, but equally naturally with the beautiful fish that’s served alongside,
Instructions
Red mullet, pisto Manchego
- First make the pisto: finely dice the courgettes, aubergine and peppers, keeping each type of vegetable in separate piles.
- Heat a frying pan over a medium heat, add some olive oil and sauté each type of prepared vegetable separately, until soft but still with a touch of bite. Season and set aside on separate plates. You might think this separation a bit OTT, but it makes a difference because it sears the vegetables, rather than letting them stew together and become mushy
- Add a little more olive oil to the empty pan and gently cook the shallots, garlic and thyme for about 5 minutes, until the shallot is translucent. Now add the smoked paprika and cook, stirring, for another minute. Stir in the passata and cook for 5–10 more minutes.
- Add the cooked vegetables to the pan, stir well and cook for another 2–5 minutes.
- Now stir in the finely chopped herbs, check for seasoning and keep warm while cooking the mullet. (The pisto will keep well in the fridge and can be used with lots of things, such as salads, pasta dishes and eggs; it is also great as a dip and for spreading on toast.)
- Score the red mullet several times across the skin, without going deep into the flesh. If you have time, dry the fillets on a wire rack in the fridge for a few hours, uncovered.
- Place a non-stick frying pan over a medium heat. When hot, add some olive oil, then add the mullet, skin-side down, pressing gently at first. Cook for 2–3 minutes before turning over. Cook for 1 more minute, take out of the pan and leave the fish to rest for a few minutes.
- Sprinkle the mullet with lemon juice and sea salt, then serve with the pisto. Simple and bursting with flavour.
Pairings & Recipes
Fino
Tuna Poke Bowl
Serving and consuming
Fino with food
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
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Always serve chilled
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
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Perfect for Tapas
It adapts perfectly to a diverse range of salty and intense flavours.
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Style of Glass
In traditional wide-rimmed catavinos, or in white wine glasses.