| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 4 |
|
120 g red mullet fillets |
| 10 |
ml |
Olive oil |
| 10 |
g |
Unsalted butter |
| 400 |
g |
English carrots; peeled |
| 160 |
g |
Shallots; peeled |
| 1/4 |
bn |
Coriander; picked and washed |
| 40 |
ml |
Champagne vinegar |
| 160 |
ml |
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.
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