Pear and Saffron Chutney
-Peel and dice the apples. Weigh all except the sugar, saffron and pear into a braising pan, reduce to 2 tbl spoons of liquid, add the sugar and soaked saffron, re boil, add the peeled diced pear, simmer for 2-3 hours. Blend in the thermo mix retaining a lot of texture. This makes 1 large and 1 small kilner jar.
Buckwheat
Toast some buckwheat in a pan until the colour changes and you get the nutty aroma.
Black Garlic Mayonnaise
-Puree all bar the oil in the vita mix until smooth, slowly add the oil, pass through the drum sieve. Reserve in a squeezy bottle.
Lemongrass Sauce
-Sweat the garlic, shallots, leek, celery, and ginger, add the skirts and evaporate the liquid.
Add the lemongrass then the wine, reduce till no liquid left, add the fish stock and reduce by half, add the double cream and bring to the boil, add the lime leafs and take off the heat, infuse for 30 minutes, season with the lime juice, salt and cayenne, pass and store.
To Finish
-Warm the lemongrass sauce in a small saucepan,
Cook the mullet by placing onto a tray, brushing with olive oil and seasoning then place in the oven at 180 degrees for 3 minutes or until cooked.
-To plate, spread a spoonful of chutney as a base to the plate, lay the mullet on top, sprinkle with buckwheat, squeeze a few drops of black garlic mayo onto the mullet.
-Finish by giving the sauce a quick wiz with a handblender, and spoon over the fish, a few sprigs of coriander cress at the end completes the dish.