Flying Fish Restaurant, Falmouth, Cornwall

 

Recipe of the Month - March

 

Escabeche of Red Mullet

 

8 red mullet fillets

2 onions thinly sliced
6 carrots thinly sliced
black olives

Marinade
600ml white wine vinegar
600ml olive oil
400ml water
10g coriander seeds
2-3 garlic cloves
15 sprigs of thyme
saffron (optional)

Serves 4

Method

Step 1 - Place the marinade ingredients into a sauce pan and bring to the boil

Step 2 - Into a deep oven tray put the onions and carrots, so that they cover the bottom.

Step 3 - Place the red mullet fillets on top of the onions and carrots

Step 4 - Pour the hot marinade over the fish and vegetables

Step 5 - Cover the tray with clingfilm and leave to cool

Step 6 - Serve the vegetables onto a plate and place the fish fillets on top (two per serving)

Step 7 - Sprinkle the dish with black olives and serve

 

• January Recipe
• February Recipe