Silver mullet - which is also known as grey mullet - is a fantastic sustainable seafood option which carries a similar flavour to sea bass and remains available all year round. Here, Simon Hulstone uses the fish as the centrepiece to a wonderfully simple recipe.
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Cut the cucumber into 1cm thick discs and set aside, peel and quarter the
tomatoes and deseed.
4 plum tomatoes
Place the tomato quarters on a tray and slice a very thin slither of garlic and
place on top of each quarter, season with the sea salt and drizzle with
the olive oil. Place in an oven at 75c for about 20 minutes or leave - if time
allows - for a few hours on 55c
2 garlic cloves
20ml of olive oil
20g of Cornish sea salt
Blanch the spring onions in boiling water for 1 minute, place into cold water to refresh
8 spring onions
In a griddle pan, sear the spring onions and colour lightly, set aside once coloured
In a non stick frying pan, fry the mullet skin side until the skin is crisp but not over coloured, flip over and finish cooking flesh side down
4 Silver mullet fillet
For the sauce, combine the orange juice, oil, salt and sugar and blend, adding the finely shred basil once the sauce has combined
50ml of orange juice
50ml of extra virgin olive oil
1 pinch of salt
1 pinch of sugar
8 basil leaves
To serve, quickly pan-fry the cucumber slices but do not let them colour, place on the plate and scatter the tomato petals around. Lay the grilled spring onions down. Top with the cooked mullet and finish with the sauce vierge, drizzling all over
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