Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Red mullet stuffed with anchovies, olives and capers
Serves 4 Starters and mains
Ingredients
- 6 salted anchovies
- 75g black olives
- 1 garlic clove
- 1tbsp capers, drained and rinsed
- handful parsley, torn
- finely grated zest 1 lemon
- 1 hard-boiled egg yolk
- 1-2tbsp olive oil, plus extra for frying
- 4 red mullet, filleted
- 1kg ripe heirloom tomatoes, sliced
- handful tarragon stalks, leaves stripped
- extra virgin olive oil
Method
In a small food processor or heavy pestle and mortar blitz the anchovies, olives, garlic, capers, parsley, lemon zest and egg yolk until you have a rough paste. Add enough olive oil to loosen.
Put 4 red mullet fillets skin-side down on a board. Spread them with the anchovy mixture then put a second fillet, skin side up, on top to make a sandwich. Tie up with some kitchen string. In a bowl, mix the tomatoes with the tarragon and a good glug of extra virgin olive oil.
Heat a little oil in a pan and fry the fish for 1-2 minutes on each side until just cooked and golden. Serve the mullet 'sandwiches' with the tomato salad.
Advertisement