Red Mullet and Moroccan Spiced Couscous

Turning Leaf Vineyard has created the ultimate spring recipe, inspired by its Chardonnay wine, which is guaranteed to impress your guests.

This delicious spring combination is the first in a series of seasonal recipes resulting from a unique collaboration between Turning Leaf winemaker Stephanie Edge and culinary artist Esther Röling. Together they have created a series of five bespoke seasonal recipes, inspired by the wines and colours found in the Turning Leaf vineyards.

Turning Leaf’s rich, golden yellow Chardonnay, with its hint of oak and layers of apple, lemon, toasted nuts and peach, is paired with Red Mullet and Moroccan spiced couscous. Together, they form a mouth-watering combination that will awaken your taste buds and bring the golden hues of the season into your kitchen.

Turning Leaf Chardonnay with Red Mullet and Moroccan spiced couscous

This recipe serves four people.

Ingredients
175g diced chorizo
3 cloves of garlic
20 saffron threads
25g breadcrumbs
Cayenne pepper
Paprika powder
2 eggs
Salt
Olive oil
Grapeseed oil
1 onion
150g couscous
240ml boiling water
Ras el Hanout
20 parsley leaves
20 mint leaves
1 courgette – yellow or green
4 fillets Red mullet (around 150g each)
20g butter

For the Chorizo crumb

100g diced chorizo
Parchment paper

Preheat the oven to 160°C
Place a sheet of parchment paper on an oven tray and spread the chorizo. Cover the chorizo with another sheet of paper and place a baking tray on top and bake for 15 minutes or until the chorizo is crisp.
Allow it to cool and then break into crumbs. Set the chorizo aside until needed.

For the Rouille

3 cloves of garlic
100 ml boiling water
20 saffron threads
25 g breadcrumbs
A pinch of cayenne pepper
A pinch of paprika powder
2 eggs
½ teaspoon salt
50 ml olive oil
50 ml grapeseed oil

Keeping the skin on the garlic, wrap the cloves in tin foil and roast in the oven for 20

minutes at 160°C. Set aside to cool then push the flesh of the garlic out of the skin.

Using a medium sized bowl, pour boiling water over the saffron threads and add the breadcrumbs.
Boil the eggs and once boiled drop them into iced water to stop the cooking process. Peel the eggs and separate the egg yolk, discarding the egg whites.

In a food processor add the egg yolks, garlic, breadcrumb mix, a pinch of cayenne pepper and paprika powder and salt and blend to a creamy consistency. Gradually add the oils until you get a smooth emulsion.

For the Moroccan couscous
4 tbsp olive oil
1 onion, finely sliced in rings
150g couscous
240ml boiling water
1 tsp Ras el Hanout
20 parsley leaves, finely chopped
20 mint leaves, finely chopped
Salt to taste
Olive oil
75 g good quality Alejandro chorizo, cut into small dices

Heat the olive oil in a heavy based frying pan and add the onion rings. Cover the pan allowing the onion to sweat over a low heat for 15 minutes, stirring occasionally until golden. Add a teaspoon of salt and remove from the heat.

Put the couscous in a bowl and pour over 240ml boiling water. Cover the bowl with cling film and leave for 5 minutes to allow the couscous to absorb the water. Remove the cling film and with a fork, loosen the couscous. To make the couscous burst with flavour, add the cooked onions, 2 tablespoons of olive oil, a teaspoon of Ras el Hanout, parsley, mint and a pinch of salt.

Over a medium heat add a splash of olive oil to a frying pan. Add the chorizo and stir until the oil runs out of the chorizo. Add the chorizo and oil to your couscous to give it a golden yellow colour.

For the Courgette
1 Yellow or green courgette
Olive oil
Salt & pepper

Using a small melon baller, scoop out a small ball of courgette, if you don’t have a melon baller use a peeler to slice the courgette length-ways. Place a frying pan over a medium heat and add a splash of olive oil. Sauté the courgette for 1 minute. Cover to keep warm until needed.

For the Red Mullet

4 fillets of Red Mullet – around 150g each
2 tablespoons of olive oil
20g butter
Salt
Pepper

Season the fillets on both sides with salt and pepper. Place a large non-stick pan over a medium heat and add a splash of olive oil when hot. Place the fillets skin down into the frying plan for about 2 minutes. Add the butter then carefully turn the fillets to fry on the other side for another 2 minutes.

For further information on the Turning Leaf Wines and to view all the recipes in the
Turning Leaf range, please visit: www.turningleafwines.co.uk