- 4 x 175g/6oz grey mullet fillets, skin scored with a sharp knife
- salt and freshly ground pepper
- 1 tbsp olive oil
- 1 lime, juice only
- 2 tbsp sesame oil
- 60g/2½oz beansprouts
- 60g/2½oz shiitake mushrooms, finely sliced
- 60g/2½oz mangetout, finely sliced
- 2 tbsp toasted sesame seeds
- 50g/2oz unsalted butter
- 50g/2oz shallots, sliced
- 75g/3oz lemongrass, grated
- pinch salt
- 175g/6oz button mushrooms, sliced
- 2-3 sprigs lemon thyme, chopped finely
- 50ml/2fl oz fish stock
- 250ml/9fl oz dry white wine
- 250ml/9fl oz double cream
- salt and freshly ground pepper
- For the pan-fried grey mullet fillet, season the flesh side of the grey mullet with salt and freshly ground pepper.
- Heat a frying pan until hot, add the olive oil and place the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking and then add a squeeze of lime.
- Meanwhile, for the vegetables, heat the sesame oil in a pan, add the beansprouts, shiitake mushrooms and mangetout, along with a pinch of salt. Stir fry for a few minutes.
- Once the vegetables have softened, add the toasted sesame seeds and mix well.
- For the lemongrass and white wine sauce, heat a frying pan until hot and add half of the butter, the shallots, lemongrass and a pinch of salt.
- Gently fry until the shallots are soft, but not browned.
- Add the fish stock and cook until the liquid is reduced by half.
- Place the wine in a separate pan and simmer until it is reduced by a third. Add the wine to the reduced stock.
- Add the cream, bring to the boil and then immediately turn down the heat to a simmer. Cook until thickened slightly; then pass through a sieve into a clean pan.
- Whisk in the remaining butter and season with salt and freshly ground pepper, to taste.
- Pile the vegetables onto each plate. Place the fish onto the vegetables and spoon the sauce over and around. Serve.