Fish & SeafoodGary and Jane LangtonMain CourseProvencal RecipesTaste

Market Fish Recipe: Fillet of Red Mullet with Pea Risotto

There is often a wonderful selection of fresh fish in the Uzes Saturday market, but it was the lovely red mullet (rouget) that caught my eye. So here is an easy recipe using these tasty fillets with a wonderful creamy pea risotto.

Fillet of Red Mullett with Pea Risotto @Masdaugustine

Fillet of Red Mullet with Pea Risotto

A simple yet elegant fish fillet served on a creamy warm pea risotto.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Lunch Dish, Main Dish
Cuisine French, Provencal
Servings 4 people


  • 4 Red mullet
  • 1 shallot
  • 50 gr Butter
  • 125 ml double cream
  • 200 gr Frozen petit pois
  • 500 ml Chicken stock
  • 150 ml Dry White Wine
  • 2 tbsp Grated parmesan cheese
  • 200 gr Arborio rice
  • Sea Salt
  • olive oil
  • Ground Pepper
  • 12 Cherry Tomatoes
  • Balsamic Vinegar


  • If you are preparing your own fish, take care to remove all the pin bones and then wash the fillets in cold water.
  • Pat them with kitchen paper to remove all moisture (if they are too damp the skin will not crisp up when cooked), cover and set aside.
  • In a small saucepan, boil the cream and add half the frozen peas, cook gently for two minutes and season to taste with salt and pepper.
  • Place the mixture in a liquidiser and blend until smooth. Set this pea puree aside.
  • Heat the chicken stock in a pan and set aside.
  • Finely chop the shallot and gently sauté in a pan with half the butter - do not let the shallots colour.
  • Add the rice to the shallots and, stirring continuously, cook for a few minutes until the rice is nice and shiny.
  • Add the white wine and continue to stir until all the wine has been absorbed into the rice.
  • Reduce the heat to a gentle simmer and add a quarter of the hot chicken stock.
  • Continue to add the stock in quarters until it is all absorbed, stirring occasionally.
  • Taste the risotto, it should be thick and creamy in texture, but the grains of rice should still have a slight bite.
  • Add the rest of the peas, grated parmesan and remaining butter, stirring well and then add the pea puree. Set aside and keep warm while you prepare the fish.
  • Slice the cherry tomatoes in half, drizzle with balsamic vinegar and place under a hot grill for 5 minutes.
  • Rub the fish fillets with olive oil and sprinkle with sea salt. Heat a sauté pan until hot, add the fillets skin side down and cook for approximately 2/3 minutes until the skin is crispy.
  • Flip them over and cook for 1 minute, removing from the heat immediately to prevent over cooking.
  • Serve the fillets on top of the risotto with the cherry tomatoes.


If you're not confident at filleting fish, ask the fishmonger to do it for you, as red mullet are fiddly.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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