14th Mar 2012 - 20:28
Ingredients
Serves four Ingredients Grey mullet Crab Mussels White wine Knorr fish stock Lemons Limes Oranges Chilli Coriander Cream
Preparation method
Method Fillet the grey mullet and cut into four portions. Using the remaining fish, purée and make into a mousse mixing in the cream, crab, chilli and coriander. Top the mullet with the mousse, clingfilm and steam until cooked through. Steam the mussels using the white wine and fish stock; add cream and reduce to a sauce. Remove the mussels from their shells and cut into four. Segment the fruit and cut in half. Mix the mussels and fruit together and place on plate. Place fish on top and finish with a foam of the mussel cream and serve. One of Simon Hulstone's 'Knorr Chef of the Year' winning recipes.
Recipe courtesy of