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Red mullet on toast
Serves 4 Starters and mains
Ingredients
- 400g new potatoes, scrubbed and halved
- 100g crème fraîche
- 1tbsp chopped fresh chives
- 1 red onion, halved and finely sliced
- 4 thick slices rustic bread
- 2tbsp olive oil
- 4 x 150g red mullet fillets, scaled and pin bones removed
- squeeze of lemon juice
- rocket, to garnish
- extra virgin olive oil, to garnish
Method
Place the potatoes in a pan of salted water, bring to the boil, cover and simmer for about 15 minutes or until tender.
Meanwhile combine the crème fraîche, chives and onion in a bowl, season and mix well. While the potatoes are cooking, heat a non-stick griddle pan.
Brush both sides of the bread with half the oil and season. Fry for around 2 minutes on each side until golden, then set aside.
Brush the remaining oil over the mullet fillets and season well. Place the mullet fillets in the griddle pan, skin side down, and cook gently over a medium heat for about 3 minutes then turn over and cook for 1 minute. Squeeze over the lemon juice and remove pan from the heat.
Drain the potatoes and stir in the crème fraîche mixture. Place the grilled bread on 4 serving plates and top each with a quarter of the potatoes. Place the hot mullet fillets on the potatoes, scatter over the rocket and drizzle with extra virgin olive oil, to serve.
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