RED MULLET/GURNARD WITH SAUTEED POTATOES AND ANCHOVY DRESSING –
this was in our RETRO MENU in 2007. I came across it whilst looking for Christmas ideas,
so fancied it that I made it for my diner last night. I ate 2 fillets !!
500g even-sized Nicola potatoes or any other waxy potatoes, washed
salt and black pepper
olive oil, for cooking
2 sprigs of thyme
6 red mullet fillets, about 120g each, skin on I used GURNARD (RODE POON) half the price of mullet, you do not need to score the skin on this fish.
1 frisee lettuce or treviso
(Just enough for 4)
make double and keep any left overs in the fridge, it is rather like Bagne Caldo, delicious served with cooked vegetables
50g can anchovy fillets, drained
2-3 clove garlic, peeled and crushed, at the moment I have smoked garlic in my kitchen(smells very homely, like wood fires
1 Tbsp white wine vinegar, I used Balsamico Bianco
100ml mild olive oil
1 tsp chopped tarragon, I had fresh coriander so used that
Boil the potatoes in a pan of salted boiling water for 7 minutes, drain and briefly refresh under cold water. While still warm, peel of the skins and cut the potatoes into 2cm slices.
Heat a sauté pan with a thin film of olive oil and the thyme , carefully slide in the potatoes slices, season well with salt and pepper and fry over a medium heat for about 5 minutes on each side until golden brown and cooked through. You may have to do this in 2 batches.
For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the tarragon or other fresh herbs
Remove the pin bones from the red mullet fillets. If you find this difficult, cut them out as for Makrel.Score the skin at 1cm intervals to stop curling up.. Heat a frying pan till hot and add a little olive oil. Season the fish fillets and place them in the hot pan, skin side down. Cook for 2-3 minutes until the skin is crisp. Transfer to a greased baking sheet to be finished a la minute in the oven.
I dusted a little of my magic powder over to give a little more flavour.
To serve, arrange the sautéed potatoes in the centre of the plates. Place a fish fillet on top and scatter some frisee leaves around. Spoon over the anchovy dressing and serve.