AMAZING RED MULLET with Sepia, mango & yellow curry at 2 star CREATE in The Netherlands

At the two-Michelin-starred Create restaurant inside the Van Oys Maastrich Retreat, Chef de Cuisine Max van der Sterren showcases a masterclass in balancing bold, aromatic spice with delicate European seafood. This starter pairing—red mullet with sepia, mango, and yellow curry—presents a masterclass in how to match contrasting textures and complex flavour profiles without masking the core ingredient.

Balancing Bold Aromatics with Delicate Fish

The primary challenge when pairing red mullet with yellow curry is managing the intensity of the spice. Red mullet possesses a distinct, slightly sweet, and robust oiliness that stands up to spices better than lean white fish, but it still requires careful handling. Chefs looking to adapt this pairing must focus on the sweetness of the mango to temper the curry's heat, creating a natural bridge between the rich fish and the aromatic sauce. The yellow curry emulsion must be refined, smooth, and balanced in its acidity so that it complements rather than masks the natural flavour of the mullet.

Textural Play: Sepia and Mango

An outstanding element of Van der Sterren’s composition is the integration of sepia (cuttlefish) alongside the red mullet. The sepia offers a clean, sweet flavour and a uniquely dense, slightly bitey texture that contrasts beautifully with the tender, flaky yield of the cooked red mullet. Precision prep is essential here: the sepia must be cleaned impeccably and scored or finely sliced to ensure it remains tender rather than rubbery upon cooking.

The addition of mango introduces a bright, refreshing element, adding both a vibrant acid profile and a soft mouthfeel that cuts through the richness of the seafood. For kitchen teams, executing this dish under service pressure requires a highly organised prep flow. The delicate scoring of the sepia and the precise dicing of the mango must be completed well ahead of the pass, while the red mullet demands precise, à la minute pan-searing to ensure the skin remains crisp while the flesh stays perfectly moist.