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
- Set oven to 90°C and spread finely grated zest of citrus fruits on baking tray lined with greaseproof paper.
- Place in oven for 15 mins until lightly toasted.
- Meanwhile prepare summer vegetables using the Mandolin and wash potatoes.
- Remove citrus zest from oven and allow to cool.
- Set the grill to high and place water on to boil for the steamer.
- 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.
- Wash and dry the mullet keeping the heads on.
- Season well.
- Wrap each fish in 2 – 3 vine leaves by rolling and tucking in the edges well.
- Brush each parcel with olive oil.
- 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
- Place fish parcels under grill and cook on each side for approx. 4 mins.
- In a bowl toss the vegetables in olive oil and season
Method
- On the serving plate place the ring cutter off centre and arrange vegetables within. Garnish with flatleaf parsley and fennel fronds.
- Remove fish and place two mullet on the serving plate
- Transfer aioli to serving bowl and scatter with nasturtium flowers.
