Red Mullet with Basil and Potato Purée

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is based on a dish I was taught to cook at the Halcyon Hotel in London in those frantic kitchen days before I minded being shouted at. I love the pink and green together, and the taste is heaven.


  • 2 tablespoons plain flour
  • flaked sea salt and ground black pepper
  • 1 tablespoon sunf


First make the purée. Bring a large saucepan of salted water to the boil. Peel the potatoes and cut into large, even-sized chunks. Drop into the water and return to the boil. Reduce the heat slightly and simmer for about 20 minutes until totally soft to a poke with a knife. Pour the double cream into a small saucepan and add the garlic. Bring to a gentle simmer and cook for 10 minutes, stirring