Red Mullet on Toast with Crushed Broad Beans and Peas

Name: Red Mullet on Toast with Crushed Broad Beans and Peas
Cuisine: British
Ingredients: 60 g podded peas; a couple of generous knobs of butter; 4 small red mullet fillets, about 80 g, or 2 halved fillets from a larger fish; 4 small red mullet fillets, about 80 g, or 2 halved fillets from a larger fish; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; ½ tbsp cider vinegar; 4 slices of brown or white, bloomer-type bread; a handful of pea shoots (if available); 1½ tbsp cold-pressed rapeseed oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 250 g podded young broad beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a popular dish at the oyster & Fish House in Lyme Regis. It really says summer when it arrives at the table, especially when you have a great sea view. You could use red gurnard or even mackerel fillets instead of red mullet.

Ingredients

250 g podded young broad beans
salt and freshly ground black pepper
a couple of generous knobs

Europe
United Kingdom
Fish course
Pescatarian
Summer

Method

Cook the broad beans in boiling salted water for 3-4 minutes (or a little longer if they are large) until tender. Drain them and blend to a coarse purée in a food processor, adding a little butter and seasoning to taste; keep warm.

Cook the peas in boiling salted water for a couple of minutes until tender. Drain and set aside.

Melt the rest of the butter in a heavy or non-stick