| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Food networ, Food5 |
1 |
Servings |
INGREDIENTS
| 4 |
|
120 g red mullet fillets |
| 10 |
|
Olive oil |
| 10 |
g |
Unsalted butter |
| 400 |
g |
English carrots, peeled |
| 160 |
g |
Shallots, peeled |
| 1/4 |
|
Coriander, picked and washed |
| 40 |
|
Champagne vinegar |
| 160 |
|
Olive oil |
| 300 |
g |
New potatoes, Jersey |
|
|
Royals |
| 20 |
g |
Unsalted butter |
| 10 |
g |
Parsley, picked and washed |
| 20 |
|
Unsalted butter, to finish |
|
|
dish |
|
|
Salt and pepper |
INSTRUCTIONS
To make the salad, cannel the peeled carrots evenly. Finely slice the
carrots and place in a tray. Finely slice the shallots, push out the
centres and split the shallots into rings of even sizes. Add these to
the carrots. In a small bowl place the champagne vinegar with salt and
pepper and whisk to dissolve the salt. Gradually add the 160 ml of
olive oil. Adjust the seasoning. Pour the dressing over the carrots
and shallots and leave in the fridge for about 8 hours. Thoroughly
wash the Jersey Royals. Bring a pan of salted water to the boil and
add the potatoes. Cook until tender. Drain the potatoes and toss with
butter, parsley and salt and pepper. Keep warm In a non-stick frying
pan heat up the 10 ml of olive oil. Pat dry the Red Mullet fillets
with paper towels and season well on both sides. Place the fillets
skin side down in the frying pan and add the 10g of unsalted butter.
Cook the fish skin side down until it is golden and crisp. Turn the
fish over and cook gently on the other side until finished. To dress
the fish add the finely chopped coriander to the salad. Spoon the
carrot salad over the bottom of the plates until the bases of the
plates are covered evenly with carrots. Spoon over a little dressing.
Place the potatoes at the top of the plate. Lay the red mullet on the
salad and brush with butter. Serve. DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights reserved. Carlton Food Network
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