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


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.

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