- 75g/3oz hazelnuts, toasted
- 25g/1oz dried breadcrumbs
- 4 x 250g/9oz red mullet, filleted, tail left on
- 2 free-range egg whites
- 50g/2oz butter
- 1 leek, finely chopped, white and green parts separated
- 25g/1oz unsalted butter
- 1 banana shallot, finely chopped
- 2 Agata potatoes, cut into 0.25/¼in cubes
- 250ml/9fl oz chicken stock
- 25g/1oz mascarpone
- 25g/1oz grated fresh parmesan
- 200ml/7fl oz red wine
- 50ml/2fl oz ruby port
- 1 sprig fresh rosemary
- 250ml/9fl oz fish stock
- 25g/1oz unsalted butter
- 1 lemon, juice only
- Place 60g/2½oz hazelnuts in a food processor and blend until finely ground. Mix with the dried breadcrumbs until well combined and pour onto a baking tray.
- Brush egg white onto the skin of the fish, then dip into the hazelnut mixture until covered. Season with salt and freshly ground black pepper.
- Heat one tablespoon olive oil in a non-stick frying pan and add the fish, skin-side down. Cook for 3-4 minutes, then add the butter. Turn the fish over and cook for a further 2-3 minutes.
- Meanwhile, for the 'risotto', bring a large pan of salted water to the boil and add the shredded green part of the leek. Cook for 3-4 minutes, or until soft.
- Plunge the leeks into iced water, drain and blend in a food processor until smooth.
- Heat a frying pan until hot. Add the butter and shallots and fry for 1 minute. Add the remaining leek and potatoes, and cook for 1 minute.
- Add the hot chicken stock and simmer for 5-6minutes, or until the potatoes are tender.
- Stir in the leek purée, mascarpone and parmesan. Season to taste with salt and freshly ground black pepper.
- For the red wine jus, pour the wine and port into a saucepan. Add the rosemary and heat until the mixture has reduced by half. Pour in the fish stock and heat until the mixture has reduced by three-quarters. Stir in the butter. Season to taste with salt and freshly ground black pepper. And a squeeze of lemon juice.
- To serve, spoon the 'risotto' into the centre of a plate. Place two fish fillets on top, drizzle around the red wine jus, and finish with a scattering of the reserved hazelnuts.