Red mullet with purple asparagus, mayonnaise, gin and lemon


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Red mullet

  • 4 red mullet, filleted

Salsa verde


Pea purée

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


Salad dressing

To make the salsa verde, finely chop the olives, capers and anchovies, then mix in the extra virgin olive oil
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
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
Steam the asparagus for 2 minutes, then refresh in iced water and thinly slice 3 of the spears on a mandoline
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
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
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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