Red mullet, sea aster, orange butter

Pre-heat the oven at 160°C

Mix 200 ml orange juice with 80 ml chicken stock and a pinch of  saffron and reduce to 50%

Then add 30g salted butter and mix with the stick blender.

Use the kitchen burner to blacken 4 fillets of mullet, then bake them during 5 mins in the hot oven.

Stir fry 50g sea aster in butter.

Start plating with the sauce, with the sea aster on top of the fish. Finish with droplets of hazelnut oil and green wasabi sesame seeds

(Recipe by the Blendbrothers)

Follow me on Instagram @peterschoenmaker7

and have a look at my book Breakfast in Gascony on Amazon

for your Kindle