The mineral flavour of the much underrated grey mullet is offset by an earthy nettle emulsion and split parsley sauce in this pan-fried grey mullet recipe from Christoffer Hruskova. Sea kale grows naturally on some British coastlines but is quite scarce. Seek it out at a farmers' market or well-stocked delicatessen.
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Blanch the parsley in boiling water and refresh in ice water. Using a Thermomix, blitz to 55°C with the oil. Pour the cream into a bowl and split the cream by lightly mixing in the parsley oil. Season with salt and set aside
100g of flat-leaf parsley
100ml of rapeseed oil
100ml of double cream
salt to season
Carefully pick and wash the nettles. Blanch in salted boiling water for 1 minute, then refresh in ice cold water. Drain and squeeze out any excess water
250g of nettles, blanched and picked
Place the nettles in a blender with the shallot, garlic and bread. Blend while gradually adding the chicken stock, then slowly pour in the oil. Continue to blend to achieve a smooth emulsion. Season with salt and pepper, store in a squeezy bottle and refrigerate until required
1/2 banana shallot, chopped
1/2 garlic clove
2 slices of white bread, crusts cut off
50ml of chicken stock
135ml of rapeseed oil
salt to season
black pepper to season
Place a pan over a medium-high heat and add the oil. Slice each fillet of grey mullet in half lengthways
2 grey mullet fillets
30ml of vegetable oil
Once the oil is hot, add the fish to the pan and pan-fry for 2 minutes on each side, or until just cooked. Remove from the pan, keep warm and add the sea kale to the same pan. Wilt gently, season with salt and remove from the heat
200g of sea kale
To serve, place 2 half fillets onto each plate and top with the nettle emulsion and sea kale. Pour the split sauce into the centre of each plate and serve immediately
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