Prep/cook : 30min – Serves: 1
For the Basil Spinach Sauce:
2 tsp fresh basil,
1 cup spinach,
1 cup olive oil,
pinch black pepper powder, pinch red chilli powder
For the Cauliflower Purée:
100g cauliflower
pinch kosher salt
pinch white pepper powder 1 cup cooking cream
pinch chopped basil leaves
For the Grilled Asparagus:
60g asparagus
pinch kosher salt
pinch black pepper powder 1 tbsp olive oil
For the Marinated Red Mullet:
150g mullet fish
pinch kosher salt
pinch fresh thyme
pinch black pepper powder 2 tsp olive oil
1 tsp chopped garlic
For the Asparagus Mullet:
120g grilled mullet 120g cauliflower purée 3 basil leaves,
50g grilled asparagus, 60g basil spinach sauce pinch parsley.
Method
Combine fresh basil, spinach, olive oil, black pepper powder, and red chilli powder in a blender for the basil spinach sauce. Blend for 1 minute until smooth.
For the Cauliflower Purée, boil the cauliflower in a pot for 5 minutes, then strain. Add the boiled cauliflower, kosher salt, white pepper powder, cooking cream, and chopped basil leaves to a blender. Blend for 2 minutes. Transfer the purée to a saucepan and cook on low heat for 5 minutes until it thickens slightly.
For the Grilled Asparagus, boil the asparagus in water for 2 minutes, then strain. Combine boiled asparagus with kosher salt, black pepper powder, and olive oil in a mixing bowl. Grill the seasoned asparagus for 2 minutes until charred and tender.
Mix kosher salt, fresh thyme, black pepper powder, olive oil, and chopped garlic in a mixing bowl for the Marinated Red Mullet Fish. Season the mullet fish, both inside and out, with the marinade. Grill the fish for 3 minutes on each side until it’s cooked through and has a light char. Place the grilled mullet alongside the cauliflower purée and grilled asparagus on a plate for Plating and Serving. Garnish with basil leaves and serve with the basil spinach sauce on the side. Sprinkle a bit of English parsley for a fresh herbal touch.
