Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

Ingredients

Store Cupboard

Dairy

  • 2 knobs of butter
  • 250ml of double cream

Oils & Vinegars

  • olive oil
  • 40ml of grapeseed oil

Alcohol

  • 1 dash of Noilly Prat vermouth

Beverages

  • 140ml of white wine

Salad & Fresh Herbs