Forest peppermint poached mullet with munthari butter sauce
1kg mullet fillets
200ml white wine vinegar
200ml white wine
100g brown sugar
1 teaspoon coriander seeds
¼ teaspoon Forest peppermint
1 leek, finely sliced and deep fried as a frizee garnish
Bring the vinegar, wine and water to the boil. Dissolve the sugar and add the coriander seeds and half of the munthari.
Poach the fillets in the boiling mix until only just done in the thickest part. Remove from the liquid, drain and sprinkle with Forest peppermint. Set aside in a warm place.
To make the sauce, strain out the muntharies from the poaching liquid and with 100ml of the liquid boil vigorously until reduced to 30ml. Add the butter and remaining muntharies and spoon over the plated fillets. Serve immediately over Paperbark oil scented rice.