Red mullet fillets, served with a luxurious fennel and blood orange salad, fennel purée and crushed new potatoes.
4 red mullet fillets
1 egg, white only
100g/3½oz blanched almonds, toasted
1 fennel bulb, finely sliced
bowl of iced water
2 blood oranges, segmented
1 lemon, juice only
2 tbsp olive oil
2 sprigs fresh dill, leaves only
salt and freshly ground black pepper
8 blood oranges, juice only
3 green cardamom pods
1 tsp fennel seeds
2 tbsp olive oil
1 lemon, juice only
salt and freshly ground black pepper
2 fennel bulbs, finely sliced
2 shallots, finely sliced
1 garlic clove, crushed and finely sliced
200ml/7floz fish or chicken stock
1 lemon, juice only
2 springs fresh dill, leaves only
1 small bunch chives, chopped
salt and freshly ground black pepper
1kg/2lb 4oz Jersey Royal new potatoes
large knob of butter
1 spring onion, finely chopped
1 tbsp olive oil
Preheat the grill to medium hot. Dip the skin side of the red mullet fillet into the egg white and then the toasted almonds. Place under the grill skin side up for eight minutes. When cooked set aside until ready to serve.
For the fennel salad, mix the fennel, blood orange segments, lemon juice, olive oil and dill. Season to taste with salt and freshly ground black pepper.
For the blood orange vinaigrette, pour the blood orange juice into a saucepan set over a medium heat. Bring to a simmer and reduce the volume of the liquid by two thirds. Add the star anise, cardamom pods and fennel seeds and reduce the volume of liquid again, until slightly thickened and syrupy. Remove from the heat and set aside to cool.
Once the vinaigrette is cool, use a hand blender to incorporate the olive oil to make an emulsion. Add the lemon juice and season to taste with salt and freshly ground black pepper.
For the fennel purée, add the fennel, shallots, garlic and stock to a saucepan. Reduce it down and, once the vegetables are soft, blend into purée. Add the lemon juice, dill and chives. Season to taste with salt and freshly ground black pepper then set aside until ready to serve.
Bring a pan of salted water to the boil. Add the new potatoes and cook for 10 minutes until soft. Drain then return to the pan. Add the butter, spring onion and olive oil then crush with the back of a fork.
To serve, toss the fennel salad in the blood orange vinaigrette. Place some crushed potatoes on each plate, with a fillet of red mullet to one side. Add a smear of the fennel purèe and the dressed salad.
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