RECIPE OF THE WEEK: fillet of red mullet on a leek compote

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A DELICIOUS dish full of flavours from meaty mullet and tasty vegetables.

Ingredients (serves four):

8 fillets of red mullet (pin boned)

220g chopped leeks

110g spring onions, finely shredded

2tbsp ground nut oil

12 leaves of Belgian endive/chicory

1tsp Dijon mustard

2tbsp white wine vinegar

8tbsp olive oil

2 sprigs rosemary

Salt & pepper

2tbsp vegetable stock

2tbsp chopped chives

Method:

Rub the fillets in 1tbsp ground nut oil, heat 1tbsp ground nut oil in a griddle pan and gently fry the red mullet fillets, skin side down until cooked through. Season.

Heat 1tbsp olive oil in another pan and gently cook the shredded leeks and onions, add the vegetable stock, cook until evaporated and season.

Place a separate pan on a gentle heat with 7tbsp olive oil and rosemary in to infuse for a few minutes, mix mustard with vinegar, strain, add chives and season.

Put leeks and spring onion in centre of plate, decorate with endive leaves and lay fish on top. Dress the dish with the rosemary oil dressing.