UKTV recipes
Arthur Potts Dawson
Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson creates a dish that's truly inspired by the sea, served with a home-made chilli mayonnaise

Lurpak

 

Red mullet with sea kale

Method

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1. Heat the griddle over a medium heat, season inside the fish and brush the outside with olive oil. Place on the hot griddle and cook for 4-5 minutes on each side until cooked through.

2. Bring a pan of water to the boil, add the sea kale and cook for 3-4 minutes until tender. Strain then place back in the pan and add the butter.

3. For the chilli mayo: in a small bowl, whisk together the egg yolk, chilli, vinegar and mustard. Slowly add olive oil a little at a time, whisking constantly until you have a thick, glossy mayonnaise.

4. Place the sea kale on a plate, gently lay the mullet on top and spoon over the chilli mayo.

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intermediate
 
Serves: 2
quickcook
Prep: 10 min
Cook: 10 min
 
 

Ingredients

 2 Red mullet, (gutted and cleaned)
1 tbsp Olive oil
large handful sea Kale, tough stalks removed
knob Butter

For the chilli mayo

1 egg yolk
1 red chilli, seeds removed and finely chopped
50ml white wine vinegar
1 tsp Dijon mustard
150ml Olive oil
 

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