Crispy fillet of red mullet served with a beetroot meringue, anchovy butter, cucumber jelly and curried hollandaise sauce.
Fillet, pin-bone and descale the fish. Season the fish with salt and pepper. Heat a frying pan until hot and add the oil. Pan fry the fish until the skin is crispy. Remove the pan from the heat and turn the fish over. Leave to cook in the residual heat of the pan.
Peel and chop the cucumber. Wash and pick the coriander leaves.
Using a blender, blend the cucumber and the coriander leaves to a fine pulp with the salt and the lemon juice. Pass this mixture through a fine sieve.
Bring the mixture to the boil and skim off the pulp that rises to the top. Remove from the heat
In a separate sauce pan bring a ladle of the cucumber soup back up to the boil. Stir in the agar agar and add the remaining soup mixture. Pour into a deep tray lined with clingfilm and allow the jelly to set in the fridge. Once the jelly is set cut into long squares.
Preheat the oven to 120'C.
Peel and dice the beetroot into small pieces. In a sauce pan, cover the diced beetroot with water and bring to the boil. Simmer until the beetroot is cooked and the liquid is reduced to 1/3 of its original volume. Blend this to a puree and allow to cool.
Whisk the egg whites and the sugar together to form a meringue. Fold the beetroot puree through the meringue. Pipe and bake in the oven for about 25-30 minutes or until they are firm and crisp.
While the meringues are in the oven, chop the anchovies very finely. Peel and dice the garlic. Chop the chives. Mix the anchovies, the chopped garlic and the chives through the butter. Put into a piping bag and keep to one side to use later. When the meringues are cool, pipe some filling between two meringues to make a sandwich.
Peel and dice the shallot. Heat a sauce pan and melt 50g of butter. Add the diced shallot with salt and curry leaves. Cook until they are golden brown. Add the curry powder and cook for a few seconds. Remove from the heat and allow to cool. Remove the curry leaves and puree in a food processor or pestle and mortar.
Clarify the 200g of butter: melt in a saucepan over a low heat to allow the milk solids to separate from the fat. Skim off any foam that comes to the surface and then pour the clear clarified butter into a container, leaving the milk solids in the pan. Place the egg yolks in a bowl and add the white wine. Place the bowl over a pan of simmering water and whisk vigorously until you have a fluffy sabayon. Cook until the mixture reaches the ribbon stage. Remove from the heat and whisk in the clarified butter a little at a time. Fold the onion puree through the hollandaise. Check the seasoning and keep to one side.
Serve the fish on a smear of curry hollandaise. Dot the meringues and jelly around the plate and finish with a few leaves of coriander.
«When making the holladaise take care not to over cook the sabayon as it will curdle.»