This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.
Red Mullet, Fennel & Radish Salad
A dish that celebrates freshness and contrast with crisp, sweet vegetables meeting rich, tender fish. A vibrant and balanced plate perfect for warmer days.
Ingredients
For the Fish:
4 red mullet fillets, skin on
100g crème fraîche
100g buttermilk
For the Salad:
1 fennel bulb, finely shaved
2 radishes, finely shaved
10ml lemon juice
20ml olive oil
10g capers, rinsed
5g fresh dill, picked
Method
-
Prepare the Marinade:
-
In a shallow dish, whisk together the crème fraîche and buttermilk.
-
Lay the red mullet fillets into the mixture flesh-side down, ensuring the skin remains exposed. Marinate for 10 minutes.
-
-
Cook the Fish:
-
Transfer the dish (or place the fillets with the marinade) into a heat-safe pan, skin-side up.
-
Place under a preheated grill or broiler for about 8 minutes, or until the skin is crisp and the marinade is gently bubbling. The fish should be just cooked through.
-
-
Make the Salad:
-
In a bowl, combine the shaved fennel, radish, lemon juice, olive oil, capers and dill.
-
Toss gently and season to taste with salt and freshly ground pepper.
-
-
To Serve:
-
Place a generous spoonful of the salad on each plate.
-
Top with a grilled red mullet fillet, skin-side up.
-
Spoon over any warm crème mixture from the pan if desired for extra richness.
-