Roasted red mullet with green lentil ragout and fine haricot beans

A classic French dish, the sweet taste of red mullet is a dream when paired with starchy bean stew and haricot beans.

Serves 4 Prep time 15 minutes
Cook time 20 minutes

1 red mullet, about 1.7kg, cleaned,
scaled and gutted
2 tbsp lemon juice
1 tbsp sumac powder
pinch salt and pepper

Green lentil ragout
½ cup green lentils, soaked overnight
1 tbsp olive oil
3 tbsp white onion, diced
2 cups white wine
1 cup vegetable stock
2 tbsp fresh herbs (chopped)
3 tbsp unsalted butter
½ cup double cream
pinch salt and pepper

Garnish
1 pot water
pinch salt and sugar
2 tbsp unsalted butter
80g baby carrots, peeled and halved
80g asparagus, peeled and sliced
to bite size
80g ripened yellow cherry tomatoes, halved
80g haricot beans

• Marinate the red mullet with lemon juice, sumac, salt, pepper and roast it in the preheated oven of 190ºC for 15-18 minutes.
• For the green lentil ragout: Soak the lentils overnight.
• Heat up a non-stick pan with olive oil. Fry white onions till golden brown or fragrant. Add in the green lentils and white wine. Let the liquid boil until the alcohol has been burned away. Then, add in the rest of the ingredients one by one except the double cream. Simmer until the mixture is almost dry. Finally, add in the double cream and season to taste.
• Heat up a pot with water. Add salt, sugar and butter followed by carrots, asparagus, tomatoes and haricot beans to cook. Drain the liquid. Set aside.
• Serve red mullet with green lentils ragout and garnish with butter vegetables.

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