Red mullet on toast with crushed broad beans and peas

Red mullet on toast with crushed broad beans and peas

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is a popular dish at the Oyster & Fish House in Lyme Regis. It really says summer when it arrives at the table, especially when you have a great sea view. You could use red gurnard or even mackerel fillets instead of red mullet.

Ingredients

Quantity Ingredient
250g young broad beans, podded, (podded weight)
salt
freshly ground black pepper
2 generous knobs butter
60g peas, podded, (podded weight)
4 small red mullet fillets
or 2 fillets from a larger fish, halved
4 slices brown or white bloomer-type bread
1/2 tablespoon cider vinegar
1 1/2 tablespoons cold-pressed rapeseed oil
a handful pea shoots, (if available)

Method

  1. Cook the broad beans in boiling salted water for 3–4 minutes (or a little longer if they are large) until tender. Drain them and blend to a coarse purée in a food processor, adding a little butter and seasoning to taste; keep warm.
  2. Cook the peas in boiling salted water for a couple of minutes until tender. Drain and set aside.
  3. Melt the rest of the butter in a heavy or non-stick frying pan. Season the red mullet fillets and fry them, skin side down first, over a medium heat for a couple of minutes on each side.
  4. Toast the bread on both sides. Meanwhile, whisk the cider vinegar and rapeseed oil together to make a dressing and season with salt and pepper.
  5. Spread the broad bean purée generously on the toasts and top with the red mullet. Arrange the peas and pea shoots, if using, around the toasts and spoon the dressing over them to serve.
Tags:
Hix Oyster & Chop House
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