Red mullet with vegetable spaghetti and tomato salsa
From: Good Food Live
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Red mullet with vegetable spaghetti and tomato salsa
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Tom Egerton and Aaron Durrant rustle up a tasty trio of mouth-watering red mullet, buttery vegetables and a tangy tomato dressing
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Ingredients
For the fish
- 1 Red mullet, cleaned, scaled and filleted
- 1 pinch black pepper
- 10ml Olive oil
- 0.5 lemon juice
For the vegetable spaghetti
- 50g mooli (white radish)
- 50g Carrots, washed, peeled and finely shredded
- 50g courgettes, finely shredded
- 10g Butter
For the salsa dressing
Method
1. Season the fish. Heat the oil in a frying pan and fry the fillets, skin side down until crisp and golden. Turn and briefly cook the other side.2. Squeeze the fillets with lemon juice.
3. Chop red onion and garlic for salsa. Blanch in boiling water for 2-3 minutes to soften.
4. Melt the butter in a saucepan and add the blanched vegetables, cook for 2-3 minutes, until lightly glazed, and then season with salt and freshly ground black pepper.
5. Mix the tomato, onion and garlic together and then add the chervil and olive oil.
6. To serve, mound the vegetables on a plate and then top with the fish. Drizzle the salsa dressing around, and serve immediately.
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