Chef Graham Campbell

You may have seen him on "The Final Table." He is the youngest chef in Scotland to receive a Michelin star at 25 years old. Today we have the pleasure of having Chef Graham Campbell in our kitchen! Take a look for more details!

Recipe:
Seared Red Mullet
Spicey Seafood bisque
Serves 4

Ingredients

• 4 100g fillets red mullet
• 100g unsalted butter
• 30ml olive oil
• 1 head fennel diced
• 1/2 white onion diced
• 1 habanero chili sliced
• 16 colossal shrimp shell removed
• 16 little neck clams
• 1 zucchini diced
• 5g tarragon leaves finely minced
• 1 garlic clove minced
• 1 orange pepper sliced
• 50g caviar
• Salt to season
• 150g lobster bisque/stock
• 100ml white wine

Seafood bisque

Place a pot on the stove and bring to a high heat. Add olive oil then add the garlic and cook out for 30 seconds then add the onion, pepper, zucchini, habanero, fennel, shrimp and clams.

Then cook out for 1 to 2 minutes and then deglaze with white wine.

Reduce the wine by 1/2 then add the bisque/stock bring to boil and simmer finish with chopped tarragon and the caviar season to taste with salt.

To cook the fish

Place a frying pan on the stove and bring to a high heat add the olive oil and then place the fish skin side down and sear for 3 to 4 minutes until crispy then flip over add butter take the pan off the heat and leave to finish cooking.

To plate

Spoon the seafood mix into the plate

Place fish on top and