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http://www.lifestylefood.com.au/recipes/3570/baked-grey-mullet-with-tomato-salsa-and-saffron-new-potatoes

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Baked Grey Mullet with Tomato Salsa and Saffron New Potatoes

Tom Pemberton, head chef at Hereford Road in Notting Hill, creates a summer fish dish that's perfect for sharing. It achieves similar effect to poaching without needing a large fish kettle.

Ingredients

  • for about 6-8 people buy a large grey mullet weighing about 1.5 kg (or two smaller ones of 750-800g)

  • olive oil

  • sea salt and black pepper

  • fresh herbs, such as rosemary and thyme

  • lemon, sliced

  • glass of white wine, or noilly prat

  • To serve

  • boiled jersey royal potatoes, cooked with a pinch of saffron

  • steamed british broccoli

  • For the tomato salsa

  • 6 tomatoes, de-seeded and diced (quartering cherry tomatoes with their seeds left in would be easier but more expensive)

  • 1 sweet red pepper, de-seeded and diced

  • 1 red onion, finely chopped

  • 1 clove of garlic, finely chopped

  • 1 small red mild chilli, deseeded and finely chopped

Method

  • 1.

    Ask the fishmonger to gut and scale the fish or do it yourself. Rub the fish all over with olive oil and season with sea salt and a little black pepper. Remember to season inside the belly of the fish as well. If you have some fresh rosemary and thyme stuff these inside the belly cavity. If you can get hold of fennel twigs even better. Place a small slice or lemon inside with your herbs. Loosely wrap the fish in kitchen foil adding the merest splash of white wine (or Noilly Prat) if you have some to hand. Place in a dish or on a tray in a pre-heated oven at 220c for 15 minutes. Remove the fish from the oven but do not open the foil. Instead allow the fish to steam for 35 mins.

  • 2.

    To go with this boil some new potatoes preferably fabulous Jersey Royals with a few strands of saffron in the salted water. A good accompaniment would be boiled or steamed British broccoli.

  • For the salsa:

  • 1.

    Just cover all the ingredients with olive oil. Add a little lemon juice to taste and allow to stand for an hour so the flavours can develop –but do not refrigerate - unless you have some left at the end.

  • 2.

    To serve, present the potatoes and broccoli in bowls with the fish on a large platter. Encourage people to spoon the salsa over their fish and potatoes.

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