30g/1oz basil leaves
1 tsp chopped dill
2 fennel bulbs, thinly sliced
4g garlic, crushed
4g ginger, peeled and chopped
7²µ/¼´Ç³ú lemongrass, finely chopped
1 lime, juice only
30g/1oz lime peel, chopped
50ml/2fl oz lime juice
1 white onion finely chopped
3g finely chopped shallot
50g/1¾oz tomato ketchup
salt and freshly ground black pepper
2g madras curry powder
3g fennel seeds, toasted then chopped
1 tsp finely chopped fennel seeds, toasted
150²µ/5½´Ç³ú olive oil
300ml/10½fl oz extra virgin olive oil
2 tbsp olive oil
7²µ/¼´Ç³ú saffron
150ml/5fl oz fish stock
60²µ/2¼´Ç³ú butter
60²µ/2¼´Ç³ú unsalted butter
4 x red mullet fillets, 80-90g/3oz each, pin boned