TV CHEFS

Famous chefs get busy in the kitchen with one of our best-loved ingredients

Tom Kerridge’s baked red mullet with bacon, leeks & grapefruit

Putting the fish on top of the leek ragout protects it from the heat of the dish, so it bakes gently without drying out.

Serves 2

Prep 15 mins

Cook 20 mins

1 tbsp vegetable oil

80g bacon lardons

1 onion, finely chopped

2 leeks, sliced into rings

1 pink grapefruit, zested and cut into segments

30g butter

2 red mullets, scaled, filleted and bones removed (ask your fishmonger to do this)

1 Heat the oven to 180C/160C fan/gas 4. Heat the oil in a shallow flameproof casserole dish, and fry the bacon until crisp and golden. Add the onion and leeks and cook until they just start to soften about 2 mins. Stir in the grapefruit zest and butter. Once the butter has melted, lay the mullet, skin-side up, on top of the leek ragout. Season with sea salt and bake for 12 mins.

2 Meanwhile, heat the grill to high. Put the grapefruit segments on a heavy baking sheet and grill the segments until they’re charred with a toasty edge. Or, use a kitchen blowtorch. Top the fish with the charred segments and serve.

PER SERVING 465 kcals, fat 30g, saturates 11g, carbs 19g, sugars 8g, fibre 8g, protein 27g, salt 1.6g

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