Red Mullet with Braised Oxtail and Beef and Bay Dressing

Tom Kerridge

Tom Kerridge

12th March 2013
Tom Kerridge

Red Mullet with Braised Oxtail and Beef and Bay Dressing

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.


  • Serves 4
  • 4 x 300g red mullet (canoed)
  • 1 x oxtail (cut into 4)
  • ½ red wine
  • 500g beef fat
  • 50g bay leaves
  • 500ml chicken stock
  • 70g horseradish
  • 10g cab sauv vinegar
  • Meat glue to stick fish


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

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