Recipe courtesy of The Savoy Hotel
Total:
45 min
Active:
15 min
Yield:
10 servings
Level:
None

Ingredients

Tapenade:

Directions

Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock. Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes.

Prepare the tapenade: blend together all tapenade ingredients.

Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through.

Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around.

IDEAS YOU'LL LOVE

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Cannellini Bean, Red Onion, and Arugula Salad

Recipe courtesy of Dave Lieberman

Red Velvet Cake

Recipe courtesy of Food Network Kitchen

Red Velvet

Recipe courtesy of Geoffrey Zakarian

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking