Grilled baby Red Mullet

Wrapped in vine leaves with toasted citrus and Nasturtium flower aioli, served with a melange of summer vegetables

Ingredients


  • zest of 1 lemon
  • zest of 1 lime
  • zest of 2 oranges
  • 2 egg yolks
  • 100 ml olive oil
  • 50 ml sunflower oil
  • 1 tsp mild mustard
  • 1 shallot finely grated
  • 1 garlic clove crushed
  • 1 tblsp lemon juice
  • 6 nasturtium flowers
  • 2 baby red mullet
  • 15 vine leaves
  • 1 red pepper
  • 1 courgette
  • 1 fennel bulb
  • 4 anya potatoes
  • sprig flat leaf parsley
  • sprig fennel fronds
  • pinch sea salt
  • milled pepper

Method

  1. Set oven to 90°C and spread finely grated zest of citrus fruits on baking tray lined with greaseproof paper.
  2. Place in oven for 15 mins until lightly toasted.
  3. Meanwhile prepare summer vegetables using the Mandolin and wash potatoes.
  4. Remove citrus zest from oven and allow to cool.
  5. Set the grill to high and place water on to boil for the steamer.
  6. Place egg yolks in food processor and begin whisking, slowly drizzle in the olive and sunflower oils until you have a thick and creamy mixture. Season and combine with the mustard, shallot, garlic, lemon juice and toasted citrus zest. Set aside in fridge.
  7. Wash and dry the mullet keeping the heads on.
  8. Season well.
  9. Wrap each fish in 2 – 3 vine leaves by rolling and tucking in the edges well.
  10. Brush each parcel with olive oil.
  11. Place the potatoes into the steamer and cook for 5 mins then add in remaining summer vegetables cover and allow to steam until al dente
  12. Place fish parcels under grill and cook on each side for approx. 4 mins.
  13. In a bowl toss the vegetables in olive oil and season
Plating up
  1. On the serving plate place the ring cutter off centre and arrange vegetables within. Garnish with flatleaf parsley and fennel fronds.
  2. Remove fish and place two mullet on the serving plate
  3. Transfer aioli to serving bowl and scatter with nasturtium flowers.


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