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Red Mullet, By Daren Bale, The Elms

Daren Bale, The Elms

Daren Bale, The Elms

Indulgence is something we all need occasionally. The Elms part of Von Essen Hotels,  offers Country House elegance,  with a ‘private home’ feel. Soft sofa areas to relax and enjoy the papers, a choice of restaurants (voted in the UK’s top 100) as well as their Aquae Sulis Spa, and Pear Terrace Brasserie. Daren’s passion for regional ingredients extends to making his own ‘delicatus’ goats cheese, as well as sourcing herbs, fruit & vegetables from their own gardens. Why not pamper yourself with one of their spa days, or just indulge in their restaurant, and take a walk with stunning views of the Teme valley.

Fillet of Red Mullet Escabèche, Green Olive Tapenade with Shaved Parmesan.

“I love this recipe, it tastes fantastic with fish, it’s colourful and yet so easy to put
together. To be used as a starter or main course.”


RECIPE FOR 4 PORTIONS

4 Red Mullet Fillets, cleaned and pin boned.
1 tsp Coriander seeds.
4 Cardamom seeds.
4 thinly sliced Shallots.
2 Carrots cut into thin matchsticks (Julienne).
1 Red Pepper (Julienne).
1 Yellow Pepper (Julienne).
1 bulb of Fennel sliced very thinly.
1 Lemon (Julienne).
1 Orange (Julienne) and juice.
3 tspn White Wine Vinegar.
3 tspn chopped Coriander leaves.
Pinch of Saffron.
Note: Julienne is French for a classic cut of vegetable. The end product must look like
matchsticks in size and shape.
Escabèche is simply the Spanish word for ‘pickled’ and usually refers to fish that’s been
fried first, then marinated in the Escabèche sauce, This is my take on the dish.
METHOD
Place all ingredients except coriander leaves into a large saucepan and bring to the
boil, simmer for 4 minutes then remove from heat.
When ready to serve add the chopped coriander.
Place Red mullet fillets onto a grill tray
and drizzle some extra virgin olive oil
over them, season with salt and
pepper and grill lightly for 5 minutes
until the fish is cooked but juicy.
Be careful not to burn that stunning
pinkish skin.

Fillet of Red Mullet Escabèche, Green Olive Tapenade with Shaved Parmesan.

Fillet of Red Mullet Escabèche, Green Olive Tapenade with Shaved Parmesan.

GREEN OLIVE TAPENADE
500g pitted green Olives or other green de-Stoned Spanish Olives, rinsed, drained.
1 tablespoon drained Capers.
1 large Garlic Clove, chopped.
1 teaspoon fresh Lemon juice.
200 ml Olive Oil (preferably extra-virgin).
1 tablespoon chopped fresh Coriander.
METHOD
Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended.
Transfer tapenade to a bowl. Stir in coriander, season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate).

The Elms, Stockton Road, Abberley, Worcester, Worcestershire WR6 6AT. T 01299 896666 F 01299 896804 E info@theelmshotel.co.uk www.theelmshotel.co.uk

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