- 4 medium sized red mullet fillets, pin boned
- 1 small celeriac
- 200ml mayonnaise
- 4 slices parma ham cut in 2 cm ribbons
- little lemon juice
- pickle (100ml white wine vinegar, 400ml olive oil, pinch sugar, salt)
- wholegrain mustard
- nice selection of organic young salad leaves
BBQ Red Mullet
Paul Ainsworth
4th March 2013
BBQ Red Mullet
This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Whether grilled, pan-fried or steamed, red mullet is the ideal addition to any dish - Why not give the following BBQ Red Mullet recipe a try yourself?
Ingredients
Method
peel the celeriac, turn on a Japanese mandolin or julienne by hand, salt for 1-2 hours, this will draw out some of the water
squeeze the celeriac in a clean cloth, bind with mayonnaise and season with the mustard, some lemon juice, a touch of vinegar and salt and pepper as necessary
season the red mullet fillets with salt on both sides and pepper on skin side only. Douse liberally with the pickle and gently warm on the bottom of a grill
spread some of the remoulade on four plates, arrange the parma ham around and finish the plates with the salad herbs
when the fish is gently warmed but still pink, blow torch the skin side until beautifully chard and crispy. place on top of the remoulade
dress the salad on the plates with a little of the pickling liquor
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