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Feasting al fresco

Peter Walter, Keele University's Executive Chef, serves up a simple fish dish fit for an al fresco feast

Posted by Hannah Oakman | August 23, 2016 | Catering & hospitality

There are some tasty treats in season in August, from chicory to globe artichoke, and greengages, to grey mullet.

As I predict the summer sunshine streaming down somewhere in the UK, it has to be a simple dish of fish this month.  Grey mullet can be confused with seabass, but have a broad flat head and larger scales. 

Grey Mullet with Shrimps, Cider & Tarragon

For 4 persons

2 tbsp oil

55g butter

4 grey mullet fillets, pin-boned

12 cooked new potatoes, cut into small dice

180g shrimps

Salt & ground black pepper

1 bunch tarragon, chopped

1 tbsp parsley, chopped 

½ lemon, juice only

125ml cider

120ml double cream

 

1.) Heat the oil and half the butter in a frying pan. Season the mullet fillets with salt and pepper.

Put the fillets skin-side down in the pan and cook only on one side, basting regularly, until cooked through. Transfer the fillets to a clean plate. Pour the oil out of the pan then add the cider, boil up to reduce a little. Pour in the cream, mix well, taste and season.

2.) In a clean pan melt the remaining butter and cook the potatoes until golden-brown.

Add the shrimps to the pan, season with salt and pepper and add the tarragon and parsley.

Add the lemon juice and mix through. Take the skin off the fish.

3.) To serve, spoon the potatoes and shrimps onto a plate, saving one tablespoon.

Lay the fish on the potatoes, top with the remaining potatoes and shrimp and pour a little of the cider sauce over the fish and the rest around. A nice bit of spinach or broccoli goes well with this dish.

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