Pan Fried Red Mullet With Baby Spinach Salad and Crushed Caesar New Potatoes

Artikel geschrieben 20/05/2016
Veröffentlicht in Roséwein ❤

Adam GREY, Michelin-starred chef of London has created some recipes in agreement with Domaine Montrose, Rosé.

Pan Fried Red Mullet With Baby Spinach Salad and Crushed Caesar New Potatoes 

Ingredients :Recette rouget

4 x Large red mullet fillets – pin boned and de scaled

200g Baby spinach

500g New potatoes – cooked

1 Bottle Caesar dressing

100 Ml Mellow Yellow rapeseed oil

1 Bunch of spring onions – finely sliced

Plain flour

Maldon sea salt

Ground white pepper

50g Unsalted butter – room temperature

½ Lemon

Method :

  • Season the mullet fillets and lightly flour the skin side. Then brush with fillets with the soft butter.
  • Heat a non stick frying pan to medium heat and add a little of the rapeseed oil.
  • Put the red mullet fillets in the frying pan skin side down and press down gently with the back of your hand or a fish spatula.
  • Put the new potatoes back into hot water for 2 minutes and then drain into a colander.
  • Put the drained new potatoes into a medium sized sauce pan and crush the potatoes with a fork.
  • Add 4 tablespoons of Caesar dressing and the sliced spring onions to the crushed potatoes. Mix thoroughly.
  • In a small bowl, dress the baby spinach leaves with some of the rapeseed oil.
  • When the red mullet is cooked, season with a little lemon juice and Maldon sea salt.
  • Remove the red mullet from the frying pan onto a tray.

To Serve :

  • Put a medium size ring in the middle of the serving bowl, then spoon in the crushed new potatoes.
  • Remove the ring and place the dressed baby spinach leaves on top.
  • Gently place the pan fried red mullet fillet on top and drizzle some of the remaining rapeseed oil around the bowl.

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