How to cook Red Mullet with Braised Oxtail and Beef and Bay Dressing, recipe by Tom Kerridge at The Staff Canteen Live 2013

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Why not give the following red mullet with braised oxtail and beef and bay dressing recipe a try yourself? Live demo from The Staff Canteen Live 2013, Bournemouth, 5th March.

📝 Ingredients

• Serves 4
• 4 x 300g red mullet (canoed)
• 1 x oxtail (cut into 4)
• 1/2 red wine
• 500 g beef fat
• 50 g bay leaves
• 500 ml chicken stock
• 70 g horseradish
• 10 g cab sauv vinegar
• Meat glue to stick fish

👨‍🍳 Instructions

1. 1Braise oxtail with chicken stock and red wine until it flakes away from bone.
2. 2Reduce cooking liquor to a glaze reserving a little for saucing the plate add grated horseradish and the flaked oxtail.
3. 3Stuff the oxtail mix into the prepared red mullet, dust with the meat glue and stick together to form a whole fish.
4. 4Chill for 4 hours.
5. 5Render beef fat and infuse with bay leaves for 1 hour. Pass off the fat reserving a little for cooking the fish and mix with cab sauv vinegar and season with salt.
6. 6Vac pac the mullet with the reserved beef fat and cook in a water bath at 70 degrees for 30 minutes.
7. 7Remove fish from the bag and blowtorch until golden.
8. 8Pour the beef fat dressing and reserved sauce over the fish and serve.