Asturian-Style Mullet with Porcini, Clams and Butter Bean Ragout

Serves 2 | Prep 15m | Cook 20m

A refined pescetarian take on a classic, featuring tender mullet fillets paired with creamy butter beans, succulent Galician clams, earthy porcini mushrooms, and the gentle smokiness of Asturian cider butter. This dish balances delicate seafood flavours with aromatic herbs and vegetables.

Ingredients

- 1 Mullet Fillets
- 1 Jar Burcol Butter Beans
- 1 Pack Galician Clams
- Handful of Porcini Mushrooms
- Rooftop Smoked Butter
- 33 cl Bottle Asturian Cider
- 2 Banana Shallots
- 2 Bay Leaves
- 2 Garlic Cloves
- ½ Fennel Bulb
- 2 Tomatoes, deseeded, skinned and diced
- Chopped Chives, to finish
- Olive Oil, for cooking
- Salt and freshly ground black pepper

Method

Prepare the mullet: Pat the fillets dry and season both sides with salt and pepper. Lightly score the skin if necessary to prevent curling.
Cook the mullet: In an oven-proof pan, heat a little olive oil. Place the fillets skin-side down and cook gently until the skin is crisp. Flip carefully and cook for 1–2 more minutes. Add smoked butter and baste the fillets lightly. Finish in a pre-heated oven for 2–3 minutes if needed, keeping the fish tender and moist.
Prepare the beans and clams: Slowly fry the shallots, garlic and fennel in olive oil, ensuring they do not colour. Add the bay leaves, butter beans and half the bottle of cider. Simmer gently for 2–3 minutes. Add the clams and diced tomatoes, cooking until the clams open and the sauce is aromatic.
Assemble the dish: Place the cooked mullet fillets on top of the beans, clams, and porcini mixture. Finish with chopped chives and a drizzle of good olive oil. Serve immediately, accompanied by the remaining cider if desired.

Chefs Notes

Mullet is delicate; cook gently to avoid overcooking. The smoked butter enriches the sauce without overpowering the seafood. Ensure clams are thoroughly cleaned before cooking and discard any that do not open. This pescetarian adaptation keeps the rich, earthy flavours of the original dish while highlighting the natural taste of the fish.

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