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Red Mullet with a Chorizo and Potato Salad

This recipe is by Martin Wishart and was recommended to us by a customer of ours; Thank-you Shelia!

Serves 4

8 fillets of red mullet, pin-bones removed
16 peeled new potatoes cooked in salted water and sliced into 2cm discs
2 chorizo sausages sliced into 2cm discs
2 spring onions cut at an angle
2 tomatoes skinned, de-seeded and diced
Handful of fresh coriander – stalks removed
20 ml olive oil
10ml good quality Balsamic Vinegar

 

Chorizo & Potato Salad

  1. Pour the olive oil into a hot frying pan
  2. Add  the chorizo to this and colour on both sides
  3. Remove the chorizo from the  hot pan insuring you retain the chorizo infused oil on a plate with the chorizo
  4. Wipe the pan then add some more olive oil (pan must be hot first) and sauté the potatoes until coloured – add a touch of the chorizo oil  (season with salt)
  5. Add the chorizo back into the pan along with the tomato, spring onion and coriander, adjust the seasoning.

Red Mullet:

  1. Pour the olive oil into a hot frying pan and get the oil nice and hot
  2. Season the mullet with salt and place them skin side down in the pan
  3. Cook them for 4 – 5 minutes until the fish has just cooked through
  4. Squeeze a little lemon juice onto each piece of fish

To Serve:

  1. Place the chorizo and potato salad in the centre of four warmed plates insuring the retain some of the chorizo oil
  2. Place 2 of the mullet fillets on top of each salad
  3. Dress the plate with the chorizo oil and a few drops of good quality balsamic vinegar

 

 

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