Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge
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.
Ingredients
Silver mullet
- 4 Silver mullet fillet, 150g each
- oil
Sauce vierge
- 50ml of extra virgin olive oil
- 50ml of orange juice
- 1 pinch of salt
- 1 pinch of sugar
- 8 basil leaves , finely shredded
Grilled spring onions, cucumber, confit tomatoes
- 1 cucumber , peeled
- 4 plum tomatoes
- 8 spring onions
- 2 garlic cloves
- 20g of Cornish sea salt
- 20ml of olive oil
Method
1
Cut the cucumber into 1cm thick discs and set aside, peel and quarter the
tomatoes and deseed.
2
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
3
Blanch the spring onions in boiling water for 1 minute, place into cold water to refresh
4
In a griddle pan, sear the spring onions and colour lightly, set aside once coloured
5
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
- oil
6
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
7
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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Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge
