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Grey mullet with nettle, sea kale, parsley and cream

Grey mullet with nettle, sea kale, parsley and cream

Grey mullet with nettle, sea kale, parsley and cream

PT1H15M

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1
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
2
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
3
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
4
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
5
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
6
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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Ingredients

Metric

Imperial

Grey mullet

  • 2 grey mullet fillets
  • 30ml of vegetable oil

Parsley split sauce

Nettle emulsion

Sea kale

  • 200g of sea kale

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