Bouillabaisse-Inspired Red Mullet with Squid Tagliatelle by Giltreatsgil

Ingredients

• 2 fillets (approx. 300g) red mullet, dry-aged
• 200g fresh squid, cleaned and cut into thin ribbons
• 2 large potatoes, peeled and sliced into rounds
• 3 stalks green onion, thinly sliced
• 500ml spicy fish stock
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp chili paste or cayenne pepper
• 1 tbsp olive oil

Instructions

1. Prepare the rouille by whisking together the mayonnaise, minced garlic, and chili paste in a small bowl until smooth; refrigerate until serving.
2. Simmer the potato rounds in the spicy fish stock over medium heat for 15-20 minutes until tender, then remove and set aside.
3. Blanch the squid ribbons in the boiling fish stock for 60-90 seconds until opaque and tender, then remove with a slotted spoon.
4. Sear the red mullet fillets skin-side up using a kitchen torch or under a high broiler for 2-3 minutes until the skin is charred and the flesh is cooked through.
5. Arrange the potato slices in shallow bowls, top with the squid tagliatelle, and pour the hot spicy fish stock around the base.
6. Place the torched red mullet on top, garnish with fresh spring onions, and serve with a dollop of the prepared rouille on the side.