Red mullet baked with mint and lemon, with potato and mint salad

AT A GLANCE

  • Serves 4 people

  • 8 red mullet (about 120gm each), cleaned
  • 2 cups (loosely packed) mint, finely chopped
  • 2 golden shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • Finely grated rind of 1 lemon, juice of 2
  •  
  • Potato and mint salad
  • 1.2 kg baby Dutch cream potatoes, scrubbed
  • 3 egg yolks
  • 2 tbsp lemon juice
  • 1 garlic clove, finely chopped
  • 1 tsp Dijon mustard
  • 300 ml olive oil
  • 2 cups (loosely packed) mint, thinly sliced
  • 1 spring onion, cut into julienne
01   For potato and mint salad, place potatoes in a saucepan, cover with cold water, then cook over medium-high heat until tender (20-40 minutes). Drain, set aside to cool then thickly slice. Meanwhile, process yolks, lemon juice, garlic and mustard in a food processor until smooth. With motor running, add oil in a thin steady stream, adding 2 tsp hot water halfway through, until thick and emulsified, then season to taste. Fold mayonnaise through potato to taste (you may have some remaining). Transfer to a bowl, scatter over mint and spring onion and set aside.
02   Meanwhile, preheat oven to 200C. Place mullet on an oven tray lined with baking paper, scatter over mint, shallot, garlic, olive oil and lemon rind, season to taste. Roast until just cooked through (8-10 minutes), then drizzle with lemon juice and extra olive oil and serve hot with potato salad.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

LEMONY, LIGHTLY OAKED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

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