Ingredients

• 75g/3oz hazelnuts
• toasted
• 25g/1oz dried breadcrumbs
• 4 x 250g/9oz red mullet
• filleted
• tail left on
• 2 free-range egg whites
• 50g/2oz butter
• 1 leek
• finely chopped
• white and green parts separated
• 25g/1oz unsalted butter
• 1 banana shallot
• finely chopped
• 2 Agata potatoes
• cut into 0.25/¼in cubes
• 250ml/9fl oz chicken stock
• 25g/1oz mascarpone
• 25g/1oz grated fresh parmesan
• 200ml/7fl oz red wine
• 50ml/2fl oz ruby port
• 1 sprig fresh rosemary
• 250ml/9fl oz fish stock
• 25g/1oz unsalted butter
• 1 lemon
• juice only

Directions

• Place 60g/2½oz hazelnuts in a food processor and blend until finely ground. Mix with the dried breadcrumbs until well combined and pour onto a baking tray.
• Brush egg white onto the skin of the fish
• then dip into the hazelnut mixture until covered. Season with salt and freshly ground black pepper.
• Heat one tablespoon olive oil in a non-stick frying pan and add the fish
• skin-side down. Cook for 3-4 minutes
• then add the butter. Turn the fish over and cook for a further 2-3 minutes.
• Meanwhile
• for the 'risotto'
• bring a large pan of salted water to the boil and add the shredded green part of the leek. Cook for 3-4 minutes
• or until soft.
• Plunge the leeks into iced water
• drain and blend in a food processor until smooth.
• Heat a frying pan until hot. Add the butter and shallots and fry for 1 minute. Add the remaining leek and potatoes
• and cook for 1 minute.
• Add the hot chicken stock and simmer for 5-6minutes
• or until the potatoes are tender.
• Stir in the leek purée
• mascarpone and parmesan. Season to taste with salt and freshly ground black pepper.
• For the red wine jus
• pour the wine and port into a saucepan. Add the rosemary and heat until the mixture has reduced by half. Pour in the fish stock and heat until the mixture has reduced by three-quarters. Stir in the butter. Season to taste with salt and freshly ground black pepper. And a squeeze of lemon juice.
• To serve
• spoon the 'risotto' into the centre of a plate. Place two fish fillets on top
• drizzle around the red wine jus
• and finish with a scattering of the reserved hazelnuts.