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Flash Seared Grey Mullet Spiked with Smoked Garlic Slivers and Served with Gingery Battered Queenies

Recipe by Andrew Nutter

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Grey mullet is very affordable and like sea bass, it can take on a lot of flavour, which makes it a great choice for this dish. Smoked garlic adds its distinctive woody flavour and baby scallops bring sweeness.

Serves 2

Ingredients

2 x 140g fillets of grey mullet, skin on but boned
1 clove of smoked garlic
A few leaves of chopped fresh tarragon
Zest of 1 lime, juice for later
Drizzle of olive oil

Red Camargue Rice Salsa

125g Red Camargue rice cooked
2 Spring onions chopped
1 teaspoon Soy sauce
1 tablespoon white wine vinegar
1-teaspoon sugar
½ cucumber – peeled and de-seeded and flesh chopped
½ mango – peeled and flesh chopped

Battered Queenies

110g self-raising flour
½ teaspoon Bicarbonate of soda
150ml water
Splash of white wine vinegar
2 tablespoons of Guinness
1 small knob of fresh root ginger
Plain flour for dusting
10 Queenie Scallops
Vegetable oil for frying

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Method

Take each piece of mullet and make slits in the skin, slice the smoked garlic into very thin slivers and place a sliver into each slit. Mix the tarragon, lime zest and olive oil together and smear over the fish. Place in the fridge until needed.
For the batter, place the flour, bicarbonate of soda into a bowl, add the water, vinegar, Guinness and ginger and mix into a smooth paste.When ready to serve, heat a frying pan until hot and seal the fish on both sides. Place in a hot oven at 180c for about 3-4 mins to cook through.
Dust the Queenies with the plain flour, season and dip into the batter. Deep fry in some hot oil for about 3 mins until cooked, golden brown and crispy. For the Red Camargue rice salsa mix the cooked rice, spring onions, soy, vinegar, sugar, cucumber and mango together. Season to taste. When serving, place the rice in the middle of the plate, put the fish on top and scatter around the queenies, finally squeeze over some fresh limejuice.

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