Red mullet with saffron vinagrette

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Lunch with Rita at Rick Steins cafe in Padstow

Rick steins cafe


 
Grilled red mullet with a saffron dressing
 
10 fresh red mullet
 
Ingredient dressing :
 
2 cloves of garlic
5 threads of saffron
1 small piece of fresh ginger
½ dl vinegar
1½ dl olive oil
2 lemon wedges
1 bay leave
1 sprig of thyme
1 sprig of rosemary
fish: e.g. sardines, trout or any other small fish
salt
flour
½ dl olive oil for frying
 
Preparation:
 
Ground the garlic, saffron and ginger
Mix the vinegar with the olive oil, lemon and all the spices
Bring to a boil and add the saffron mixture to it
This dish can be kept for days in a cool place before serving
Clean the fish and wipe with a damp cloth
Lay on a baking sheet and place in a low oven to slowly cook through
Pour over the dressing and leave to stand for a while
This can be kept in the fridge for 2 days but remove in time to come up to temperature
 
This can also be made with vegetables
 
It was really delicious
we did not go to his restaurant, a pity as it seems he was there, but it was too hot to leave the dogs for a long time