Paprika cured grey mullet, pickled peppers and saffron potato salad

Paprika cured grey mullet, pickled peppers and saffron potato salad

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Grey mullet has a unique flavour and a distinctive texture that are beautifully enhanced when cured with smoked paprika. Pickled peppers and a salad of waxy potatoes infused with saffron are the perfect partners.

Ingredients

Quantity Ingredient
1 grey mullet, filleted, skinned and pin-boned
150ml olive oil
cornish sea salt
freshly ground black pepper

Cure

Quantity Ingredient
75g sea salt
75g caster sugar
20g smoked paprika

Pickled peppers

Quantity Ingredient
1 yellow pepper
1 green pepper
1 red pepper
olive oil, for cooking
1 shallot, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 bay leaves
75g caster sugar
75ml white wine
75ml white wine vinegar
75ml water
1 teaspoon coriander, chopped
1 teaspoon mint, chopped

Saffron potato salad

Quantity Ingredient
200g waxy potatoes, peeled
1/2 teaspoon saffron strands
2 spring onions, shredded
1 teaspoon mint, chopped
1 teaspoon coriander, chopped
pinch smoked paprika

Method

  1. For the cure, mix together the salt, sugar and smoked paprika. Lay the fish fillets on a tray, scatter over the cure and turn the fish to coat all over with the paprika salt mix. Cover with cling film and place in the fridge to cure for 8 hours.
  2. Wash off the cure well with cold water and pat the fish dry with kitchen paper. Wrap the fish tightly in cling film and place back in the fridge for an hour or so. (At this stage, you can freeze the fish for up to a month.)
  3. To prepare the pickled peppers, peel, halve and core the peppers, then slice them thinly. Heat a frying pan with a drizzle of olive oil. When hot, add the sliced peppers, shallot, garlic and bay leaves and cook over a medium heat for 4 minutes, stirring occasionally. Now add the sugar, wine, wine vinegar and water and simmer for 2 minutes, then remove from the heat. Season with salt to taste and allow to cool.
  4. To make the potato salad, cut the potatoes into wedges and add to a saucepan of cold water with the saffron and some salt. Bring to a simmer and cook for 15 minutes or until the potatoes are tender. Drain the potatoes and allow them to cool slightly.
  5. Drain the pickled peppers, reserving the liquor. Toss the peppers with the coriander and mint.
  6. Unwrap and slice the cured fish.
  7. For the dressing, mix 100 ml of the reserved pickling liquor with the olive oil. Dress the fish with some of the dressing, saving the rest.
  8. Toss the warm potatoes with the shredded spring onions, mint and coriander, then season with salt and pepper to taste. Transfer to a serving plate and finish with a sprinkling of smoked paprika.
  9. Arrange the fish and pickled peppers on a platter and add a touch more dressing. Serve the saffron potato salad on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again