Red mullet with purple asparagus, mayonnaise, gin and lemon
by
Andrea Sarri steams red mullet fillets to retain their delicate flavour and texture in his simple starter recipe. He pairs the fish with the iconic Mediterranean flavours of olive and anchovy and adds a note of freshness from a vibrantly green pea purée. The dish is completed with a final punch of flavour from a gin-infused salad dressing which coats the tender spears of asparagus.
Ingredients
Red mullet
- 4 red mullet, filleted
Salsa verde
- 7g of olives , preferably Taggiasca
- 4g of capers
- 4 anchovies , desalted
- 12g of extra virgin olive oil
Mayonnaise
Pea purée
- 200g of peas, shelled
- 30g of extra virgin olive oil
Salad
- 15 asparagus spears , preferably purple
- 1 handful of baby salad leaves
Salad dressing
- 25ml of lemon juice
- 25ml of gin
- 75ml of extra virgin olive oil
Equipment
- Mandoline
- Bamboo steamer
- Blender
Method
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
- 15 asparagus spears , preferably purple
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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Red mullet with purple asparagus, mayonnaise, gin and lemon
