Cornish Red Mullet 250g/300grm
Roasted on fennel grass with vine tomato concasse, balsamic and olive oil
For the Red Mullet
2x 250g Red mullet filleted
Salt and pepper
For the Salt-Baked Potatoes
500g Halen Mon Pure sea salt
6 new potatoes
For the Tomato Concasse
2 vine tomatoes
For the Wilted baby Spinach
200g baby spinach
1 knob of garlic butter
1 grating of nutmeg, to season
To make the salt-baked new potatoes, cover the bottom of a small, ovenproof dish with sea salt. Lay the potatoes on top and cover with more salt. It will take about 2 hours to bake at a medium temperature.
For the tomato concasse, use ripe, full-flavoured vine tomatoes. With a small sharp knife, cut the core from the stalk end of each tomato, then slash the top of the opposite end to pierce the skin. Place the tomatoes in boiling water for 1 minute 30 seconds until the skin starts to curl. Run them under cold water and remove the skins. Cut the tomatoes in half, remove the seeds and inner flesh, chop into a fine dice and season to taste.
Score the red mullet fillets diagonally, making 3-4 slashes on each one. Season with salt. Heat the olive oil in a heavy-based frying pan, add half the fennel grass and then place the fillets on top. Sauté for 2 minutes, skin-side down and 30 seconds on the flesh side. Remove from the pan and drain.
Wash the baby spinach well, then heat a little olive oil in a larger frying pan. Add the spinach and cook for about 30 seconds, turning frequently. Add some garlic butter and nutmeg.
To serve, divide the wilted baby spinach between each warmed plate. Place some in a mound in the centre and scatter the rest around. Stack the fillets on top of the mound. Arrange the salt-baked potatoes and seasoned tomato concasse around the mullet. Use the fennel grass as garnish. Finish by trickling over the olive oil and balsamic vinegar dressing.
Weights: All weights are +/- 10%