Smoked grey mullet with apple, cider and brown butter dressing

Smoked grey mullet with apple, cider and brown butter dressing

By
From
Fish Kitchen
Serves
2
Photographer
David Loftus

I created this dish for my Academy at Cornwall College when the students had been learning about smoking. Grey mullet does get a bad reputation owing to the estuary fish that hang out around dodgy areas, but don’t let that put you off – the fish that are caught out at sea are great. Their oiliness gives them a unique flavour and makes them ideal for smoking. The cider and apples mixed with the smoked butter create a lovely, unusual dressing.

Ingredients

Quantity Ingredient
1 grey mullet, scaled, filleted and pin-boned
1 lime, finely zested
light olive oil, for marinating and dressing
cornish sea salt
oak chips, for smoking

Apple, cider and brown butter dressing

Quantity Ingredient
200g unsalted butter
1 garlic clove, peeled and crushed
1 sprig rosemary
200ml dry cider
50ml cider vinegar
50g caster sugar
1 banana shallot, peeled and finely chopped
2 green apples, halved, cored and thinly sliced
2 large gherkins, diced
2 teaspoons capers in brine, rinsed and drained
4 sage leaves, sliced and chopped
1 tablespoon curly parsley, finely chopped

To serve

Quantity Ingredient
2 large handfuls watercress, picked

Method

  1. Place the fish on a tray and sprinkle with salt and the lime zest. Drizzle with olive oil, cover with cling film and leave to marinate in the fridge for 2 hours.
  2. Set up your smoker with the oak chips for hot smoking and heat up to get it smoking.
  3. To make the dressing, melt the butter in a pan over a medium heat with the garlic and rosemary and heat until the butter turns golden, then remove from the heat.
  4. In another pan, heat the cider and cider vinegar with the sugar and shallot to dissolve the sugar, then bring to a simmer and cook until the liquid becomes syrupy. Remove from the heat. Strain the butter and add it to the reduction.
  5. Place the fish on the smoking rack and smoke for 5–10 minutes until cooked.
  6. Meanwhile, add the apples, gherkins, capers, sage and parsley to the dressing. Taste and add salt if required.
  7. Spoon the dressing over a large platter. Place the cooked fish on top and scatter some of the watercress around. Serve the rest of the watercress on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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