Red mullet & samphire salad with tomato vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Red mullet has a rich, almost gamy flavour, hence one of the French terms for it, bécasse de mer (woodcock of the sea). It is a beautiful-looking fish and normally has a price tag to match. It should be cooked and garnished simply.


  • 150 g samphire, trimmed
  • a little olive oil, for frying
  • 4 red mullet fillets, each


  1. Heat a large pan of water to blanch the samphire. Make the dressing: blend the vinegar, tomato and olive oil with 1 tablespoon of water until smooth. Strain and season with salt and pepper.
  2. Heat a little olive oil in a non-stick frying pan over medium heat. Season the red mullet fillets with salt and pepper and fry them, skin side down first, for 1½ minutes on eac