Red mullet à la Grecque

AT A GLANCE

  • Serves 10 people

  • 1 tbsp extra-virgin olive oil
  • ½ Spanish onion, finely chopped
  • ½ garlic clove, finely chopped
  • 1 litre (4 cups) freshly squeezed, strained orange juice
  • Pinch of saffron threads
  • 2 carrots, sliced diagonally
  • 200 gm turnips (about 3 small), finely chopped
  • 20 red mullet fillets, bones removed (see note)
  • To serve: shiso cress
01   Heat oil in a pan and cook onion and garlic over medium heat until softened (3-4 minutes). Add orange juice and saffron and bring to the boil. Add carrot and turnip, reduce heat to low and simmer until juice reduces slightly and vegetables are tender (10-15 minutes).
02   Place mullet skin-side up in a lightly oiled deep-sided tray. Pour over orange juice mixture, season to taste, cool, then cover with plastic wrap and refrigerate until well chilled (2½-3 hours). Serve mullet and vegetables drizzled with marinade and scattered with shiso cress.
Note Red mullet is often sold as a whole fish. Ask your fishmonger to clean and fillet it for you. You may need to order it in advance.

Recipe:

GEORGE CALOMBARIS

Photography:

TARA FISHER

Drinking Suggestion:

A WHITE WINE WITH BRIGHT AROMATICS AND VIBRANT ACIDITY, SUCH AS THE 2006 ANTONOPOULOS ADOLI GHIS, WHICH IS A BLEND. , suggested by ANDREW PHILLPOT

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