Red mullet with squid ink risotto, saffron and squid ink sauce – by Jason Wright

Ingredients (serves six) Saffron sauce Squid ink sauce Shellfish ragoût 12 x 60g red mullet fillets, with tail on 5 medium squid, cut into squares and scored inside Olive oil 30g per portion of cooked squid risotto (flavoured with lemon grass) Lemon juice, to finish risotto Potato galettes For the saffron sauce 20g shallots 50g button mushrooms, sliced 20g butter 100ml dry white wine, reduced to 50ml 200ml Gewürztraminer, reduced to 100ml 120ml (approx) fish stock 100ml cream 1/2 packet saffron powder Salt and pepper 3g butter for enriching For the squid ink sauce 1 sachet squid ink sauce Plus the same ingredients as for saffron sauce (excluding saffron) For shellfish ragoût (enough for six-eight) *(Ingredients A)* 1/2 clove garlic, crushed 15g shallots, diced Thyme 1tsp lemon grass, chopped 1tsp ginger, diced 15ml olive oil 1tsp Chardonnay vinegar 25ml white wine vinegar Lime zest, to taste 1tsp sugar Coriander, chopped 125g razor clams 100g cockles 60g clams *(Ingredients B)* 6 queen scallops 1tsp lime juice Salt Sugar Coriander and parsley, chopped (to taste) For the dried fish seasoning 1tsp dried thyme 1/2tsp dried rosemary Pinch dried orange zest Pinch dried lemon zest Freshly ground pepper 15ml olive oil, for frying Method First, make the saffron sauce: sweat shallots and mushrooms in 10g butter. Add the reduced wine and fish stock, reduce by half again. Add the cream and saffron. Check seasoning and simmer for 10 minutes. Pass through chinois. Enrich with remaining butter to serve. Make the squid ink sauce in the same way. To make the shellfish ragoût - ingredients A: sweat garlic, shallots, thyme, lemon grass and ginger for two minutes until soft. Then add vinegars, lime zest, sugar and coriander. Boil. Add shellfish, except for scallops. Cook until opened. Blast-chill. Remove razor clams and shred. Mix scallops with ingredients B - ie, lime juice, salt and sugar. Leave for 10 minutes. Add to ragoût together with shredded razor clams, coriander and parsley. Combine the dried seasoning and sprinkle over flesh side of red mullet fillets. Sauté in olive oil in non-stick pan and seal both sides. Season, then finish under grill. Brush squid with olive oil. Sauté in a non-stick pan and season. Heat through risotto and finish with lemon juice. Warm through shellfish ragoût. Reheat and whisk sauces. Arrange dish as in photograph and finish with sauces and potato galette. by Jonathan Wright Photo © Nick Smith The Lark Creek Inn>>