Barbecued grey mullet with garlic, fennel and olives

Barbecued grey mullet with garlic, fennel and olives

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

There is something about butterflied fish cooked on a barbecue – somehow it just seems right. Lightly marinating the fish brings out its qualities and adds even more. The charred skin is really there for protection but if you get the temperature of the barbecue just right it will be lovely and crispy – delicious with the fennel, anise and garlic flavours.

Ingredients

Quantity Ingredient
2 grey mullet, scaled, gutted, butterflied and pin-boned
2 garlic cloves, peeled and finely chopped
olive oil, for marinating and cooking
2 medium fennel bulbs
2 red onions, peeled and quartered
cornish sea salt
freshly ground black pepper

Black olive dressing

Quantity Ingredient
handful black olives, pitted and finely chopped
150ml olive oil
2 tablespoons dill, chopped
splash pastis

Salad cream

Quantity Ingredient
2 egg yolks
2 teaspoons english mustard
2 teaspoons caster sugar
2 tablespoons lemon juice
300ml light olive oil
30ml double cream

Method

  1. To marinate the fish, lay the butterflied fillets on a tray, sprinkle over the garlic and season with salt and pepper. Drizzle with oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours.
  2. Half an hour or so before the fish is required, light the barbecue.
  3. For the salad cream, put the egg yolks, mustard, sugar and lemon juice into a blender and blitz briefly to combine. With the motor running, add the oil in a slow, steady stream. Once it is all incorporated and emulsified, transfer to a bowl, stir in the cream and season with salt and pepper to taste. Cover and chill in the fridge.
  4. To prepare the fennel, remove any tough outer layer, then quarter the bulbs. Thread the fennel and red onion quarters onto skewers, season with salt and pepper and drizzle with oil.
  5. For the dressing, combine all the ingredients in a bowl and season with salt and pepper.
  6. When the barbecue coals are ready, cook the fennel and red onion skewers on a medium heat (rather than the hottest part of the barbecue) until tender; this should take about 10 minutes. Once the vegetables are cooked, take them off the barbecue and keep warm.
  7. Now lay the butterflied fish skin side down on the hottest part of the barbecue and cook for about 4 minutes. Turn and cook for 2 minutes on the flesh side (the skin should have lifted, making it easy to turn the fish over).
  8. Lay the fish and vegetable skewers on warm plates and spoon on the olive dressing. Serve with the salad cream.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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