Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes

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Adam Gray's simple recipe really lets the red mullet shine, with crispy fried skin and perfectly cooked, flaky flesh. A spinach and crushed new potato side is all that's needed, with a little added flavour from a Caesar dressing.

First published in 2015




Red mullet

Spinach and Caesar new potatoes


Begin this red mullet recipe by putting the new potatoes in a large saucepan. Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve
Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter
Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil
  • 50ml of rapeseed oil
Lay the fish in the frying pan skin-side down and press down gently using a fish spatula
Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork
Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly
In a bowl, dress the baby spinach leaves with some of the rapeseed oil
When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook
To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top
Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve
  • 25ml of rapeseed oil
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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