Grilled red mullet on toast with tomato and saffron pickle

Grilled red mullet on toast with tomato and saffron pickle

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Fish on toast! This sort of dish should be eaten on a warm, late summer afternoon for high tea – or lunch or brunch if you prefer. Ideally, the lovely pickle will be made from tomatoes you’ve picked from the garden…

Ingredients

Quantity Ingredient
4 red mullet, scaled, gutted, butterflied and pin-boned
light rapeseed oil, for cooking
20 cherry tomatoes on the vine
cornish sea salt

Tomato and saffron pickle

Quantity Ingredient
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon cumin seeds
1 red chilli, deseeded and chopped
pinch saffron strands
1 lemon, finely zested
500g ripe tomatoes, skinned and chopped
50g brown sugar
75ml red wine vinegar

To serve

Quantity Ingredient
4 thick slices sourdough bread
cold-pressed rapeseed oil, to drizzle
handful rocket leaves

Method

  1. First, make the pickle. Heat a drizzle of oil in a medium pan and gently sweat the onion and garlic for 1 minute without colouring. Meanwhile, toast the cumin seeds in a small dry frying pan until fragrant. Add to the onion and garlic with the chilli, saffron and lemon zest. Continue to cook for 1 minute.
  2. Add the tomatoes to the pan and cook over a medium heat for 10 minutes. Add the sugar and wine vinegar and cook until the mixture reaches a ‘jammy’ consistency; this will take about 20 minutes. Season with ½–1 teaspoon of salt to taste and set aside to cool. (You will have more than you need for this recipe; keep the rest in the fridge and use within 4 weeks.)
  3. To cook the fish, heat your grill to medium-high. Brush the fish with oil and season with salt, then lay skin side up on the grill tray with the cherry tomatoes. Grill for 4 minutes or until the fish is just cooked through. Don’t worry if everything begins to colour – a bit of colour on the skin is good! Meanwhile, toast the bread or char on a hot griddle.
  4. Place a slice of toast on each warm plate and spoon on some of the tomato and saffron pickle. Top with the grilled red mullet and cherry tomatoes. Add a splash of rapeseed oil to the grill tray and mix with the fish and tomato juices to make a dressing, then drizzle over the fish. Finish with a few rocket leaves. Mouth-wateringly good!
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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