Ingredients

Ingredients For the escabeche marinade

• 150ml/5fl oz olive oil

• 200g/7oz carrots, thinly sliced

• 110g/4oz shallots, sliced into rings

• 50g/2oz baby fennel, sliced

• salt and freshly ground black pepper

• 1 garlic clove, crushed to a paste

• 1 tsp coriander seeds, crushed

• 1 pinch saffron

• 1 sprig thyme

• 75ml/3fl oz white balsamic vinegar

• 50ml/2fl oz water

For the butternut squash purée

• 25g/1oz unsalted butter

• 250g/9oz butternut squash, peeled, cut into small 2cm/1in pieces

• salt and freshly ground black pepper

• 50ml/2fl oz chicken stock

• 25ml/1fl oz double cream

For the red mullet

• 50g/2oz flaked almonds, toasted

• 1 sprig rosemary, leaves only, chopped

• 1 free-range egg white

• 50ml/2fl oz olive oil

• 4 fillets red mullet, tails left on

• salt and freshly ground black pepper

• 25g/1oz unsalted butter

Description

Recipe Uses 150ml/5fl Oz Olive Oil, 200g/7oz Carrots, Thinly Sliced, 110g/4oz Shallots, Sliced Into Rings , 50g/2oz Baby Fennel, Sliced, Salt And...

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