RED MULLET WITH PICKLED WALNUTS Lockdown number 3 and Iâm back on the truck trying to earn a few quid and supporting the local fishermen who havenât really got anywhere to sell their fish, the market prices are rock bottom but we need to feed the people fish with no restaurants open as itâs an important part of our diet. Pickled walnuts have always been a must have larder ingredient and of late Iâve been using them on occasions instead of capers. The sweetness of the walnut and sharpness of the vinegar match perfectly with rich oiliness of the red mullet.
MARK HIX
INGREDIENTS
DIRECTIONS
âą 4 red mullet weighing about 150180g, scaled and cleaned âą Sea salt and freshly ground white pepper âą A little rapeseed oil for brushing
1. Pre-heat the oven to 200°C Gas mark 6. 2. Place the mullet in an oven proof dish, season and brush with a little oil. Bake in the oven for 12-15 minutes until just cooked. 3. Meanwhile mix all of the ingredients together for the dressing and season. 4. Transfer the red mullet to warmed serving plates and spoon over the dressing.
For the dressing âą 2-3 pickled walnuts, cut into rough 1/2cm dice âą 2 spring onions, halved lengthways then finely chopped âą 1 tbls pickled walnuts vinegar âą 1 tbls rapeseed oil Serves 4
36 The Marshwood Vale Magazine February 2021 Tel. 01308 423031
