Red Mullet with Basil and Potato Purée

Name: Red Mullet with Basil and Potato Purée
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a splash of whole milk; 100 ml good olive oil; 150 ml double cream; a very large bunch of fresh basil; 1 fat garlic clove, peeled and finely sliced; 4 X 150 g red mullet fillets, scaled; 1 tablespoon sunflower oil; flaked sea salt and ground black pepper; 2 tablespoons plain flour; 900 g potatoes

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
London

Method

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