AT A GLANCE
Smoking not only imparts flavour to the mullet, but also creates a beautiful texture. While the fish can be smoked ahead of time and served chilled, it's even better served soon after it has been smoked - allow it to cool for about 30 minutes before scattering with the delicate salad so it doesn't wilt, or serve the salad to the side.
|01||For brine, stir ingredients and 1.5 litres cold water in a container large enough to hold fish in a single layer until sugar and salt dissolve, add mullet, cover and refrigerate to brine (2-3 hours).|
|02||Meanwhile, set up a coal-bedded barbecue for indirect grilling (see note). Burn coals until they turn white, then add woodchips around coals to smoke. Drain mullet from brine and pat dry with paper towels, place on a lightly oiled rack over smoking woodchips and coals, then cover with a lid and smoke for 20 minutes. Fish can be served warm or refrigerated for up to 3 days and served chilled.|
|03||Blanch peas and sugar snap peas until tender and bright green (1-2 minutes), drain and refresh, then drain again and combine in a bowl with zucchini flowers and stalks, zucchini, pea tendrils and mint. Whisk oil, lemon juice, mustard and sugar in a bowl, drizzle dressing over salad, toss to combine and serve scattered over smoked mullet, with lemon-garlic mayonnaise.|
Note Smoking woodchips are available from select barbecue-supply shops and specialist online suppliers. Indirect grilling is cooking away from the heat using the top rack. It's important to have your coal base well established and glowing before adding woodchips.
TEXTURAL ITALIAN-STYLE WHITE, SUCH AS FIANO. , suggested by MAX ALLEN