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Ingredients

• 1 tbsp olive oil
• 1 x 450g red mullet, scaled, filleted and pin boned
• 100 g plain flour, seasoned with salt and freshly ground black pepper, for dusting
• 6 langoustine tails, blanched for 1 minute and peeled
• 30 g butter
• 1 slice of duck foie gras
• a lemons

• 1 red onion, finely sliced
• 100 ml red wine
• 100 ml red wine vinegar

• 150 ml red wine
• 150 ml red wine vinegar
• 1 star anise
• 150 ml extra virgin olive oil

• buttered cabbage
• 2 heads of roasted fennel
• pickled chervil

Description

First Class Fish And A Little Foie Gras Make A Stunning Dinner Party Dish In This Luxurious Recipe From Richard Phillips

UK TV