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Baked Red Mullet with Tomato & Marjoram Sauce

le petit Blanc, CheltenhamThis is one of Raymond Blanc's recipes which was recently featured at a Gourmet evening held at his Cheltenham Brasserie, le petit Blanc.

I was fortunate to get hold of a copy of this recipe and a few others as my stepson, Craig, is training there to be a Chef.


6 x 80gm Red Mullet Fillets (pin boned and descaled)
120g sautéed spinach (cook when required)
3 tins peeled plum tomatoes - strained (keep the remaining juice)
12 ripe Plum tomatoes
6 ripe Cherry tomatoes
Small bunch of fresh Marjoram
12gm lemon zest - grated (keep lemon for suce)
5gm salt
3gm pepper
3gm sugar
Splash of Balsamic vinegar
Splash of Olive oil

  • Use the tomato liquor from the tinned tomatoes, season to taste and bring to a gentle simmer.
  • Immerse fish in the liquor and place in the oven at 160ºC for 3 minutes. (Take care not to over cook the mullet).
  • Mix all the remaining ingredients (except the spinach) in a blender. Blitz and pass through a sieve. Adjust seasoning and warm. Add a squeeze of lemon and a splash olive oil at the lst minute. Serve immediately.

To serve:

  • Place the warm sautéed spinach in the centre of a small soup plate.
  • Place the sauce around.
  • Place the warm mullet on top of the spinach.
  • Serve immediately

Serves 6

le petit Blanc, Cheltenham