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This is a great spring to summer dish that uses delicious, new season peas and red mullet. It looks colourful and summery.


  • For the sauce

  • 1 shallot, sliced

  • 4 button mushrooms (sliced)

  • ½ leek, white part only, Finely chopped

  • 40g cold butter

  • 100ml white wine

  • 200ml fish stock

  • 4 sprigs tarragon

  • 200ml double cream

  • Salt and pepper

  • 3 tomatoes, skinned, de seeded and chopped

  • ½ a lemon, to taste

  • For the pea puree

  • 1 shallot, (finely diced)

  • 250g cooked peas

  • 1 tbsp goat’s cheese

  • 8 mint leaves, finely chopped

  • Salt and pepper

  • 1 tbsp butter, if needed to soften

  • For the beetroot crisps

  • 1 raw beetroot, finely sliced

  • Oil for deep frying

  • 4 x 150-170g fillet red mullet, filleted

  • Salt and pepper

  • Oil for frying


  • 1.

    Pre-heat the oven to 180c.

  • For the sauce:

  • 1.

    Soften the shallot, the mushroom, and the leek in the butter being careful not to brown, add the white wine and reduce to a table spoon, now add the fish stock and tarragon and reduce to 3 tablespoons. Pass through a fine sieve, add the cream and bring to a simmer and check the seasoning. Now add the finely diced tomatoes, Squeeze half a lemon to taste.

  • To make the pea pure:

  • 1.

    Soften the shallots in a small pan being careful not to let them brown. Then in a food processor put the peas, goat’s cheese, mint leaves, salt and pepper and softened shallots and process. Season well and put to one side until required and lightly reheat.

  • To make the beetroot crisps:

  • 1.

    Heat the oil in a frying pan to 170c and deep fry the beetroot slices until crispy.

  • To cook the fish:

  • 1.

    Fry on one side for one minute then turn over and fry for a further 30 seconds on the other side. Reheat the sauce and the pea puree and serve with a sprig of chervil.

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