Red mullet is now widely available and its attractive appearance lends itself to this colourful dish.
2 tbsps red wine vinegar
8 tbsps olive oil
1/4 tsp French mustard
Handful of chopped fresh mixed herbs
1 shallot, finely chopped
1 clove garlic, crushed
Salt and pepper
120 g (4 oz) button mushrooms, quartered
4 red mullet, descaled and cleaned
Seasoned flour
Lemon juice
450 g (1 lb) tomatoes, quartered and cores removed
1 green pepper, seeded and sliced
90 g (3 oz) pitted black olives, halved
2 hard-boiled eggs, quartered
Small tin anchovy fillets
8 tbsps olive oil
1/4 tsp French mustard
Handful of chopped fresh mixed herbs
1 shallot, finely chopped
1 clove garlic, crushed
Salt and pepper
120 g (4 oz) button mushrooms, quartered
4 red mullet, descaled and cleaned
Seasoned flour
Lemon juice
450 g (1 lb) tomatoes, quartered and cores removed
1 green pepper, seeded and sliced
90 g (3 oz) pitted black olives, halved
2 hard-boiled eggs, quartered
Small tin anchovy fillets
method
1. In a screw top jar, shake together the vinegar, 6 tablespoons of the olive oil, the mustard, herbs, shallot, garlic and seasoning, to make a vinaigrette.
2. Put the mushrooms into a bowl and pour over the vinaigrette. Stir to coat the mushrooms evenly and refrigerate for about 1 hour.
3. Toss the mullet in the seasoned flour to coat lightly Heat the remaining oil in a frying pan and fry the fish on both sides for 2 - 3 minutes per side, taking care not to break the fish. Sprinkle lightly with lemon juice and salt and pepper, and allow to go cold.
4. When ready to serve, add the tomatoes, pepper, olives and eggs to the mushrooms. Stir together gently, to coat the salad with the marinade.
5. Pile the salad onto a serving dish and arrange the red mullet on top. Garnish with the drained anchovy fillets.
2. Put the mushrooms into a bowl and pour over the vinaigrette. Stir to coat the mushrooms evenly and refrigerate for about 1 hour.
3. Toss the mullet in the seasoned flour to coat lightly Heat the remaining oil in a frying pan and fry the fish on both sides for 2 - 3 minutes per side, taking care not to break the fish. Sprinkle lightly with lemon juice and salt and pepper, and allow to go cold.
4. When ready to serve, add the tomatoes, pepper, olives and eggs to the mushrooms. Stir together gently, to coat the salad with the marinade.
5. Pile the salad onto a serving dish and arrange the red mullet on top. Garnish with the drained anchovy fillets.
serving amount
serves 4
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