Salad of Endive Lettuce with Steamed Red Mullet and Coriander Dressing

Name: Salad of Endive Lettuce with Steamed Red Mullet and Coriander Dressing
Yield: Serves 2 to 4
Ingredients: 5 fl oz (150 ml) olive oil; 4 firm ripe tomatoes, skinned, de-seeded and diced; 2 cloves garlic; Salt and black pepper; 2 sprigs thyme; 1 tablespoon coriander seeds; 1 small endive lettuce; 2 medium red mullets, scaled and filleted

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

5 fl oz (150 ml) olive oil
2 cloves garlic
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Fish course
Pescatarian
Gluten-free

Method

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.