Red Mullet with Spicy Peppers, Chorizo and Black Olives

Name: Red Mullet with Spicy Peppers, Chorizo and Black Olives
Yield: Serves 4 as a starter
Ingredients: 4 red mullet fillets, about 100–120 g each; 4 tbsp candied aubergine; few coriander sprigs, leaves only, chopped; 10 black olives, halved and pitted; 2 tbsp spicy tomato ketchup; coriander shoots (or leaves); coriander shoots (or leaves); few aubergine crisps; 1 red onion, peeled and finely diced; sea salt and black pepper; sea salt and black pepper; 2 tbsp olive oil; 435 g jar sweet roasted peppers; 1 tsp ras el hanout (Moroccan spice mix); 1 tsp ras el hanout (Moroccan spice mix); 1 fresh chorizo sausage, about 100 g, finely diced

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 red mullet fillets, about 100–120 g each
2 tbsp olive oil

Starter
Side dish

Method

Trim the red mullet fillets to neaten and check them for pin bones, removing any you find with tweezers. Wrap and chill until ready to cook.

For the spicy peppers, heat the olive oil in a frying pan and add the red onion, chorizo and ras el hanout. Fry for 3–4 minutes, stirring frequently. Meanwhile, drain the roasted red peppers, discard any seeds and cut into thin slices. Add them to