Red mullet stuffed with anchovies, olives & capers

Red mullet stuffed with anchovies, olives & capers

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Seeing red mullet on the fish counter, or at the port, makes me really happy. It’s a gorgeous fish with stunning flavour, the eyes saying ‘buy me and cook me’!

The idea for this recipe came to me after I’d tried something at my dear friend Rick Stein’s restaurant in Padstow – the red mullet was stuffed with white crab meat. Delicious.

I’ve made this recipe a bit differently to reflect Catalan ingredients, and I think it works brilliantly.

Ingredients

Quantity Ingredient
6 salted anchovies
75g black olives
1 garlic clove
1 tablespoon capers, drained and rinsed
handful parsley, torn
1 lemon, finely grated zested
1 hard-boiled free-range egg yolk
1-2 tablespoons olive oil, plus extra for frying
4 red mullet, filleted
1kg ripe heirloom tomatoes, sliced
handful tarragon stalks, leaves stripped
extra virgin olive oil

Method

  1. In a small food processor or in a heavy pestle and mortar blitz the anchovies, olives, garlic, capers, parsley, lemon zest and egg yolk until you have a rough paste. Add enough olive oil to loosen.
  2. Put four of the red mullet fillets skin side down on a board. Spread them with the anchovy mixture then put a second fillet, skin side up, on top to make a sandwich. Tie up with some cook’s string.
  3. In a bowl, mix the tomatoes with the tarragon and a good glug of extra virgin olive oil.
  4. Heat a little oil in a pan and fry the fish for 1–2 minutes each side until just cooked and golden. Serve the mullet sandwiches with the tomato salad.
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