Pan-fried Red Mullet with a Tomato and Leek Soup

Red mullet have been called ‘the woodcock of the sea’ because, like the game bird, they are traditionally cooked whole, not gutted, which lends flavour. Here, though, they are filleted, and the fillets are pan-fried, then placed on top of a potato cake, and served with tomato and leek soup. It makes a good main course.

This dish is not quite as simple as it sounds. The tomato and leek soup is made from a long, slow-cooking, mullet soup base. The ingredients are similar to those for