Salad of Endive Lettuce with Steamed Red Mullet and Coriander Dressing

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 5 fl oz (150 ml) olive oil
  • 2 cloves garlic
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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.