Pan-Roasted Red Mullet with...Pan-Roasted Red Mullet with Smoked Eggplant Caviar & Saffron-Citrus Emulsion

Crispy-skinned red mullet fillets set upon a bed of rich smoked eggplant caviar, finished with a luminous saffron-citrus emulsion, crispy caperberries, and delicate micro fennel.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants directly over an open gas flame or under a broil till completely blackened and soft. Scoop out the flesh, drain excess moisture in a sieve for 10 minutes, and blend with confit garlic, tahini, Espelette pepper, and 30ml olive oil until silky smooth.

2. 02

   Grate the heirloom tomatoes and pass the pulp through a fine cheesecloth overnight to extract a clear, golden tomato water broth.

3. 03

   Steep saffron threads in 15ml warm water for 10 minutes. Emulsify the saffron liquid with Meyer lemon juice and 60ml extra virgin olive oil using a hand blender until a bright yellow emulsion forms. Season lightly with salt.

4. 04

   In a small pan, flash-fry the halved caperberries in 10ml olive oil for 1-2 minutes until crispy and blistered. Set aside on paper towels.

5. 05

   Score the skin of the red mullet fillets with a sharp knife. Season skin and flesh generously with Maldon sea salt.

6. 06

   Heat remaining olive oil in a stainless-steel pan over medium-high heat. Place mullet skin-side down, applying light pressure with a spatula for 10 seconds to ensure even skin contact. Cook for 2-3 minutes until crispy, then flip and cook for an additional 30 seconds.

7. 07

   To plate: Swipe a quenelle of warm smoked eggplant caviar across each plate. Place a crispy red mullet fillet on top. Drizzle the vibrant saffron emulsion around the plate, finish with a splash of warmed tomato water, and garnish with crisp caperberries and micro fennel.