Curtis Stone’s coral trout with Red Wine Sauce by Manu

Serves 2 | Prep Time: 15mins | Cook Time: 35mins

INGREDIENTS

2 x 200gr coral trout steaks

30ml olive oil

50gr butter

2 garlic cloves (crushed in the skin)

3 Sprigs of lemon thyme

1 kg mussels (cleaned)

50ml olive oil 

3 shallots (peeled & sliced)

2 garlic cloves (peeled & finely chopped)

1 leek (cut into thick slices)

1 glass of red wine (shiraz)

1 pouch of Red Wine Sauce by Manu

6 baby carrots (peeled)

50gr butter

Chervil

METHOD

1. For the mussels, place a large pot on a high heat, pour in the olive oil, add in the shallots, leeks and garlic, stir for 30 seconds, add in the mussels and the red wine, cover with a lid and cook until the mussels are opened.

2. Fish the mussels and leeks out of the pot, leaving the liquids behind. pick the meat out half of the mussels and keep the rest in the shell for presentation. Set aside.

3. Place the carrots in a saucepan, pour over some of the mussel liquid to cover, add the butter and place onto medium-high, bring to simmer and cook until just cooked, set aside, 

4. For the coral trout, place a frying pan onto a medium to high heat, drizzle in the olive oil, season the fish with salt & pepper on each side and place the fish in the pan skin side down with a weight over to keep the skin flat, cook the fish on the skin side for about 5 minutes or until ¾ of the flesh becomes opaque the turnover, add into the pan the butter, thyme & garlic when the butter starts foaming, base the fish with the help of a spoon and cook for another 2 minutes or so. Set aside to rest.

5. Bring the Red Wine Sauce by Manu to boil, ready to serve.

6. To serve, place the coral trout in the centre of a pasta bowl, surrounded by the mussels (in and out of the shells), leeks, topped with baby carrots and sprigs of chervil and finish with a generous amount of red wine sauce.