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Red mullet with ceps and goat’s cheese
Serves 2 Starters and mains
Ingredients
- 1⁄2 small pumpkin, skin on, deseeded
- knob of butter, plus extra for brushing
- 3 large ceps, cleaned and sliced
- 3 hispi or savoy cabbage leaves
- 100g goats’ cheese, crumbled
- 60g pumpkin seeds, toasted
- vegetable oil, for deep-frying
- 1 medium red mullet, filleted and pin-boned
- splash of rapeseed oil
- food thermometer
Method
Preheat the oven to 180C/350F/ Gas 4. Place the pumpkin on a baking tray and bake until tender, about 35 minutes.
Melt the butter in a medium frying pan then add the ceps and cook over a high heat for about 5 minutes.
Blanch 2 of the cabbage leaves in a large saucepan of salted boiling water for 1 minute. Drain and refresh in iced water.
Cut away the stem from the cabbage leaves, ensuring they remain whole. Lay the ceps on one side of the leaves, then sprinkle with goats’ cheese and the pumpkin seeds.
Slice the roasted pumpkin, cutting away the skin, then arrange on top of the cheese and season with salt and pepper. Fold each leaf over to cover the filling and brush with the butter.
Heat the vegetable oil in a deep-fat fryer or deep saucepan until the temperature hits 180C.
Place the stuffed leaves on a baking tray and bake in the oven for 6 minutes.
Rub the mullet fillets with the rapeseed oil and bake on a separate tray for 6 minutes.
Shred the remaining cabbage leaf and deep-fry for 30-40 seconds, drain on kitchen paper and season with salt and pepper.
To serve, place a stuffed cabbage leaf on each plate. Season the fish and place alongside. Garnish with the deep-fried shredded cabbage.
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