Roasted Red Mullet, Prawn Rice, and Seaweed Roasted Potatoes

Adapted by
March 2012
Yield: 6 servings


Prawn Stock
pomace oil
1 kilogram large frozen prawns, in the shells with heads on, roughly chopped
2 onions
2 carrots
4 plum tomatoes, chopped
6 garlic cloves
1 kilogram langoustine bones, well-roasted in the oven
3 liters chicken or fish stock
1 orange, grated for zest and juiced
1 lemon, grated for zest and juiced
Prawn Rice
500 grams bomba paella rice
3 shallots, diced
3 garlic cloves, diced
1½ liters Prawn stock
Roast Potatoes
olive oil, or duck fat
Baby new potatoes
Seaweed Butter
1 kilogram sea lettuces, washed well and blanched
500 grams unsalted butter, softened
Roast Red Mullet
1 large red mullet filet
sea salt
lemon juice
To Assemble and Serve
Red Gambas prawns
Chopped fresh parsley, 3 per portion, deveined and diced
olive oil
cockles, washed under running water to release sand
Samphire, picked and blanched


For the Prawn Stock:
In a large pan, heat 200 milliliters of pomace oil until smoking. Add the prawns and heat until well colored; then add the onions, carrots, plum tomatoes, and garlic, roasting until caramelized. Add the langoustine bones and roast for an additional 2 minutes. Cover with the stock, citrus zest, and the juice and simmer for 1 hour. Allow the stock to cool and infuse, then pass through a tamis.

For the Prawn Rice:
In a large pan, sweat the bomba paella rice with the shallots and garlic. Add the stock, covering the rice. Cover the pan and place in a medium-hot oven at about 180°C and cook for 10 minutes. Take the rice out and stir twice, then return to the oven for 5 more minutes until the still-covered rice is just under cooked. Remove rice from heat and chill on a tray.

For the Roast Potatoes:
Infuse the olive oil or duck fat with the garlic and thyme. Confit the new potatoes until tender.

For the Seaweed Butter:
Blitz the sea lettuce into a very smooth paste. Pass through a tami and beat in the soft butter.

For the Roast Red Mullet:
Pan roast the filet until it has a little color. Finish with sea salt and lemon juice

To Assemble and Serve:
Place 1 liter of the Prawn Stock and reduce by half. Add 300 grams of the Prawn Rice and mix like a risotto until the stock has been absorbed. Pull the rice from the heat and add the prawns. Finish with the parsley, a touch of butter and olive oil, and a squeeze of lemon.

Meanwhile, roast the Roast Potatoes in a pan until they have a good roasted color. Add the Seaweed Butter and quickly fry. Add 3 cockles per portion, allowing them to open. Add the blanched samphire. Remove from the heat. Serve the Prawn Rice with the Roast Potatoes and Roasted Red Mullet.