Tandoori grey mullet with cep salad

Try something different with fish in this delicately spiced dish from Atul Kochhar.


For the marinade
For the grey mullet
For the ceps
  • 3 tbsp olive oil

  • 300g/11oz ceps, cut in long pieces

  • 1 tbsp chopped garlic

  • 1 sprig fresh lemon thyme

  • ¼ tsp toasted lovage seed (ajwain)

For the dressing

Preparation method

  1. For the grey mullet, mix all of marinade ingredients together in a bowl until well combined.

  2. Place the grey mullet into a dish, pour over the marinade and rub it into the fish. Set aside to marinate for 30 minutes.

  3. Preheat the grill to high. Grill the fish for 2-3 minutes on each side. Baste with the lemon juice, butter and chat masala.

  4. For the ceps, heat the oil in a frying pan and fry the remaining ingredients for 2-3 minutes, or until cooked through.

  5. For the dressing, mix all of the ingredients together in a bowl, add the mushrooms and stir until well combined.

  6. To serve, place the fish onto serving plates and spoon the mushrooms alongside.

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