Warm Salad of Red Mullet with Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This light, colourful first course is very quick and easy to prepare and cook.


  • 2 X 175 g/6 oz red mullet
  • 115 g/4 oz carrots
  • 175 g/6 oz courgettes
  • 115 g/4 oz celery
  • A little butter
  • 50 ml/2 fl oz fish stock
  • 25 ml/1 fl oz dry white wine
  • 1 small head radicchio
  • ¼ head curly endive
  • ½ head red oak leaf lettuce
  • ½ tsp Dijon mustard
  • 25 ml/1 fl oz walnut oil
  • 50 ml/2 fl oz salad oil
  • 2 tbsp red wine vinegar
  • Pinch of sugar
  • Salt and coarsely ground black pepper


    Scale and fillet the mullet, and remove the line of small bones that runs down the middle using a pair of pliers. Peel the carrots and wash all the vegetables. Cut into batons about 25 cm/1 inch long by 5 mm/⅛ inch wide, then blanch in boiling water for a few seconds and refresh in iced water. Drain. Butter a flameproof pan and, holding the knife at a slight angle, cut each fillet of mullet into 4 pieces across the fillet. Place these in the pan, add the fish stock and white wine and cover with buttered paper or foil. Bring the liquid to a tremble, reduce the heat to very low and very gently poach for 30 seconds. When cooked, remove the fish from the liquid and keep warm.