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Grey mullet and lettuce

Serves: 4

Cooking time: Prep 30mins Cook 45mins

Difficulty: Intermediate

Difficulty

For the grey mullet

  • 2 whole grey mullets
  • 2 baby gem lettuce
  • Vegetable or pummace oil
  • Maldon sea salt to taste
For the white wine shallots:
  • 200g finely sliced shallots
  • 200ml white wine
For the Maccy D lettuce:
  • 75g white wine shallots
  • 150g baby gem lettuce
  • 10g Maldon sea salt
  • 10g butter
For the poached radishes:
  • 12 breakfast radishes
  • 50g rapeseed oil
  • 2g Maldon sea salt
For the scallop roe cream:
  • 500g cream
  • 300ml milk
  • 800g scallop roe
  • 150ml water
  • 2 white onions
  • 4 garlic cloves

1. First, scale and gut the grey mullet. Cut away behind the gills to remove the head, then make an incision along the backbone to remove the fillet. Trim off the belly from underneath the rib cage and score up the fish ready for frying.

2. Next, take the baby gem lettuce, remove the outer leaves and quarter the lettuce straight through the roots. Chop down the outer leaves and set aside for the Maccy D lettuce.

3. Add most of the breakfast radishes to a vacuum sealer, cover with rapeseed oil and a sprinkle of sea salt. Compress and cook in a sous vide at 80 degrees for 20 minutes, so it cooks in its own juices. Thinly slice the remaining radishes to a add fresh radish taste and create texture. Remove the sous vide radishes and quarter, before setting aside.

4. If you don’t have a vacuum sealer* steam the radishes to retain their texture and toss in rapeseed oil and salt.

5. Prepare the scallop roe cream. Sweat off the finely diced onions and garlic over a medium heat, then add the scallop roe and cook. Add the water and milk and cook for 20 minutes, before adding the cream and boiling. Remove from the heat, blitz in a blender and pass through a fine sieve.

6. To build the Maccy D lettuce, first prepare the white wine shallots. Cover the finely diced shallots with 200ml of white wine and cover. Bring to the boil and cook until the wine has evaporated. Remove from the heat and set aside.

7. Next wilt the Maccy D lettuce in non-stick pan with butter and a sprinkling of salt over a low to medium heat. Add the white wine shallots and cook until dry, adjusting the seasoning if necessary. Drain and set aside.

8. Drizzle the quartered lettuce with vegetable oil and a sprinkling of salt and blow torch. This will give it a lovely smoky flavour without compromising texture. If you don’t have a blow torch, finish the lettuce under the grill.

9. Drizzle the grey mullet fillets with vegetable oil and fry, skin side down, until crispy and 95% cooked. Flip and add a knob of butter to the pan to finish.

10. To plate, place a few spoonfuls of the scallop roe cream in the centre of each plate. Add a large spoon of Maccy D lettuce on the side, and place the grey mullet on top. Place the charred lettuce on the opposite side of the cream, and scatter the sous vide radishes and sliced radishes over the plate. Decorate with nasturtium leaves (optional) for serving.

To explore Tasteology videos, head to the AEG website.

*Vacuum sealers are available to purchase here.

Ingredients

For the grey mullet

  • 2 whole grey mullets
  • 2 baby gem lettuce
  • Vegetable or pummace oil
  • Maldon sea salt to taste
For the white wine shallots:
  • 200g finely sliced shallots
  • 200ml white wine
For the Maccy D lettuce:
  • 75g white wine shallots
  • 150g baby gem lettuce
  • 10g Maldon sea salt
  • 10g butter
For the poached radishes:
  • 12 breakfast radishes
  • 50g rapeseed oil
  • 2g Maldon sea salt
For the scallop roe cream:
  • 500g cream
  • 300ml milk
  • 800g scallop roe
  • 150ml water
  • 2 white onions
  • 4 garlic cloves

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