Red mullet with hazelnut crust, leek and potato ‘risotto’, and red wine jus


Complement red mullet with Jun Tanaka’s punchy flavourings.


For the red mullet

  • 75g/3oz hazelnuts, toasted
  • 25g/1oz dried breadcrumbs
  • 4 x 250g/9oz red mullet, filleted, tail left on
  • 2 free-range egg whites
  • 50g/2oz butter

For the ‘risotto’

  • 1 leek, finely chopped, white and green parts separated
  • 25g/1oz unsalted butter
  • 1 banana shallot, finely chopped
  • 2 Agata potatoes, cut into 0.25/¼in cubes
  • 250ml/9fl oz chicken stock
  • 25g/1oz mascarpone
  • 25g/1oz grated fresh parmesan

For the red wine jus

  • 200ml/7fl oz red wine
  • 50ml/2fl oz ruby port
  • 1 sprig fresh rosemary
  • 250ml/9fl oz fish stock
  • 25g/1oz unsalted butter
  • 1 lemon, juice only