Red mullet with purple asparagus, mayonnaise, gin and lemon

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Ingredients

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Imperial

Red mullet

  • 4 red mullet, filleted

Salsa verde

Mayonnaise

Pea purée

  • 200g of peas, shelled
  • 30g of extra virgin olive oil

Salad

Salad dressing

1
To make the salsa verde, finely chop the olives, capers and anchovies, then mix in the extra virgin olive oil
2
For the mayonnaise, whisk the whole eggs, egg yolks, white wine vinegar and a pinch of salt salt together in a bowl. Whilst continuing to whisk, slowly drizzle in the oil until a thick, pale yellow emulsion forms. Add more salt if needed
3
To make the pea purée, blanch the peas in boiling salted water for 4 minutes then blend with olive oil
  • 200g of peas, shelled
  • 30g of extra virgin olive oil
4
Steam the asparagus for 2 minutes, then refresh in iced water and thinly slice 3 of the spears on a mandoline
5
Whisk together the gin, lemon juice and extra virgin olive oil and use to dress the asparagus and salad leaves
  • 25ml of lemon juice
  • 25ml of gin
  • 75ml of extra virgin olive oil
  • 1 handful of baby salad leaves
6
When ready to serve, place the red mullet fillets on a piece of baking paper and steam in a bamboo steamer for 3–4 minutes. Season with a little salt
  • 4 red mullet, filleted
7
Place 2 red mullet fillets on each plate, arrange the salad on top and add dollops of mayonnaise, pea purée and salsa verde around the plate. Serve immediately
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