Warm Salad of Red Mullet with Vegetables

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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

Ingredients

2 X 175 g/6 oz red mullet
115 g/4

Starter
Gluten-free
Pescatarian

Method

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 fil