Boudin of Red Mullet, Cepes and Mushy Peas with a Salad of Confit Fennel and Orange

Name: Boudin of Red Mullet, Cepes and Mushy Peas with a Salad of Confit Fennel and Orange
Cuisine: British
Ingredients: 55 g/2 oz green split peas; ½ small onion; 1 clove garlic; ½ stick celery; 1 bay leaf; 115 g/4 oz cepes or girolles; 115 g/4 oz cepes or girolles; 30 ml/1 fl oz white wine; salt and freshly ground white pepper; salt and freshly ground white pepper; 4-6 large spinach leaves; 1 × 675 g/1½ lb of red mullet; 75 ml/2½ fl oz olive oil; 15 g/½ oz melted butter; 1 bulb of fennel; 1 orange; ½ tsp fennel seed; 60 ml/2 fl oz fish stock; pinch of sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

55 g/2 oz green split peas
½ small onion
1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Soak the green peas overnight in cold water. Drain then combine together in a saucepan with the onion, garlic, celery and bay leaf, cover with water and bring to the boil. Simmer these gently until they are cooked and the liquid has been almost totally absorbed. Allow them to cool.

Trim the cepes of any dirt and root, cut into large pieces then place in a saucepan along with the wine an