Gordon Ramsay's Pan-fried Red Mullet with Saffron Pilaf and Tarator Sauce

Method

Check the fish for small bones, removing any with kitchen tweezers, and set aside at room temperature.

For the pilaf, heat half the olive oil in a heavy-based saucepan. Add the onions with a pinch each of salt and pepper and sauté for 5-6 minutes until starting to soften. Add the remaining oil and tip in the rice. Stir well and cook, stirring, for a minute, then add the stock and saffron.

Bring to a simmer, cover and cook for 8-10 minutes, until most of the stock has been absorbed. Turn off the heat and leave the rice for 5 minutes.

To make the tarator sauce, put the tahini, pine nuts, lemon juice, garlic, cumin, cayenne and some seasoning into a food processor and blitz.

With the machine running, add 3-4tbsp of hot water, 1tbsp at a time, until the sauce is smooth. Adjust the flavour to taste. Transfer to a serving bowl.

About 5 minutes before the rice is ready, cook the fish. Season the flour with the cumin, ginger, cinnamon and salt and pepper, and use to coat the fillets. Heat the olive oil in a wide frying pan until hot. Fry the fillets for 1½-2 minutes on each side until golden brown and just cooked through.

Serve the fish on the saffron rice with a generous spoonful of tarator sauce alongside. Scatter over the pine nuts and chopped parsley. Put the remaining sauce in a bowl on the table for guests to help themselves.

Ingredients

Red Mullet. About 400g (14oz) Each. Filleted ( 4
Plain Flour 2 Tbsp
Ground Cumin
Ground Cinnamon
Sea Salt
Black Pepper
Olive Oil 2-3 Tbsp

FOR THE TARATOR SAUCE

Tahini (sesame Seed Paste) 4 Tbsp
50g (1"oz) 50g (1"oz)
Lemon Juice. Or To Taste 3 Tbsp
Ground Cumin
Pinch Of Cayenne Pepper

FOR THE SAFFRON RICE PILAF

Olive Oil 4 Tbsp
Large Onions. Peeled And Finely Sliced 2
Long-grain Rice
Hot Chicken Or Veg Stock 600ml (1lb 5oz)
Pinch Of Saffron Strands
Pine Nuts. Toasted
Handful Of Flat-leaf Parsley. Leaves Chopped

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