Salad of Endive Lettuce with Steamed Red Mullet and Coriander Dressing

Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 5 fl oz (150 ml) olive oil
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1 tablespoon coriander seeds
  • 4 firm ripe tomatoes, skinned, de-seeded and diced
  • Salt and black pepper
  • 2 medium red mullets, scaled and filleted
  • 1 small endive lettuce


Make the dressing by warming the olive oil with the garlic cloves, thyme and cracked coriander seeds. Allow to cool and then remove the garlic arid add the diced tomato. Season with black pepper and a little salt.

Steam the mullet until just cooked. Place it on a bed of endive lettuce and spoon the dressing over.