40min 4 ppl
Provençal Red Mullet Escabèche
88 minutes
4 people
Hardover 60 min or 12+ steps
88 min · 9 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 34g
Carbs 18g
Fats 22g
About this dish
Golden, crisp-skinned red mullet fillets are bathed overnight in a warm saffron and sherry vinegar escabèche brimming with fennel, sweet peppers and herbes de Provence. The long steep is the secret: it lets the bright acidity gently cure the fish while the spiced oil works its way into every flake, so what emerges the next day is deeply savoury, faintly sweet and utterly moreish served cold with crusty bread.
Allergy Info
Gluten, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fennel bulbhalved and very thinly sliced, fronds reserved1 medium bulb
- Red Pepperdeseeded and cut into thin strips1 whole
- Yellow Pepperdeseeded and cut into thin strips1 whole
- White onionhalved and thinly sliced into half-moons1 medium
- Garlic clovesthinly sliced4 cloves
- Carrotpeeled and cut into thin matchsticks1 medium
- Fresh bay leaves2 leaves
- Fresh thyme3 sprigs
- Flat-leaf parsleyleaves picked and roughly chopped1 small bunch
- Lemon zestunwaxed, zest only1 lemon
- Orange zestunwaxed, zest only1 orange
Fish & Seafood
- Red mullet filletsabout 80–90g each, pin-boned, skin on8 fillets
Dried Goods
- Plain flourseasoned with salt and white pepper60 g
Spices & Seasonings
- Coriander Seedslightly crushed1 tsp
- Fennel seeds1 tsp
- Black peppercornslightly crushed1/2 tsp
- Dried chilli flakes1/4 tsp
- Herbes de Provencedried1 tsp
- Saffron threads1 generous pinch
- Flaky sea saltplus more to taste1 tsp
Oils & Condiments
- Extra-virgin olive oildivided, plus 2 tbsp extra for pan-frying80 ml
- Dry white winee.g. Picpoul de Pinet or Muscadet150 ml
- Sherry vinegargood-quality100 ml
- Honey1 tbsp
Utensils
- Mortar and pestle
- Sauté pan
- Frying pan
- Meat thermometer
- Deep ceramic or glass dish
- Cling film
Method
1
Pin-bone the red mullet fillets and pat them completely dry with kitchen paper. Slice the fennel, peppers, onion, carrot and garlic as specified. Lightly crush the coriander seeds and peppercorns in a mortar and pestle. Place the saffron threads in 2 tablespoons of warm white wine and let bloom for 5 minutes. Measure out the remaining liquids.
Approx. 15 minutes
2
Heat 60ml of the extra-virgin olive oil in a wide, heavy sauté pan over medium heat. Add the onion, fennel, carrot and peppers and cook, stirring occasionally, until softened but not coloured, 8–10 minutes.
Approx. 10 minutes
3
Add the garlic, coriander seeds, fennel seeds, crushed peppercorns, chilli flakes, herbes de Provence, bay leaves and thyme. Cook, stirring constantly, for 2 minutes until fragrant and the garlic is just golden at the edges.
Approx. 2 minutes
4
Pour in the white wine (with the saffron and its soaking liquid), sherry vinegar and honey. Bring to a gentle simmer and cook for 5 minutes until the alcohol smell mellows and the liquid reduces slightly. Season with flaky sea salt, stir in the lemon and orange zest, then remove from the heat. Stir through the remaining 20ml of olive oil and set the escabèche aside to cool to room temperature.
Approx. 5 minutes
5
Dredge the red mullet fillets lightly on the flesh side only in the seasoned flour, shaking off any excess. Heat 2 tablespoons of olive oil in a separate frying pan over high heat until shimmering. Lay the fillets skin-side down in the pan, pressing gently with a spatula to stop them curling, and fry for 2 minutes until the skin is deeply golden and crisp.
Approx. 2 minutes
6
Flip the fillets and cook for 30–45 seconds on the flesh side until just opaque through. Check with a meat thermometer that the thickest fillet has reached an internal temperature of 63°C, then transfer immediately to a single layer in a deep ceramic or glass dish.
Approx. 1 minute
7
Spoon the warm escabèche and all its liquid over the fillets so they are fully submerged. Scatter over the reserved fennel fronds and chopped parsley, then let cool to room temperature, uncovered.
Approx. 20 minutes
8
Cover the dish tightly with cling film and refrigerate for a minimum of 12 hours and up to 24 hours, so the fish fully steeps and the flavours meld.
Approx. 3 minutes
9
Remove the dish from the refrigerator at least 30 minutes before serving to take off the chill. Serve at room temperature with grilled sourdough or a crusty baguette.
Approx. 30 minutes
