In our series of recipes that encourage you to use more unusual fish breeds, Alan Gibb, executive chef at Gleneagles, gives us his recipe for Grey Mullet, peasemeal brose, tartar salsa and white anchovy sauce

  • 4
  • Medium

Ingredients

  • For the tartar salsa
  • All finely chopped
  • 1 clove garlic
  • 1 shallot
  • 2 gherkins
  • 1 tsp capers
  • A small bunch of parsley
  • A small bunch of mint
  • A small bunch of tarragon
  • 1\2 a red chilli
  • Plus
  • 1 tsp of Dijon mustard
  • 1 tablespoon rapeseed oil
  • Seasoning
  • Squeeze of lemon
  • For the peasemeal
  • 300ml milk
  • 150gm Ground peasemeal
  • 40gm butter
  • Seasoning to taste
  • For the sauce
  • 1 shallot finely chopped
  • 1 tablespoon of white wine vinegar
  • 1 small glass of wine
  • 1 small glass of fish stock
  • A few drops of Worcestershire sauce
  • 6 white anchovies chopped
  • 60 gm butter
  • Seasoning
  • For the mullet
  • 4 x 150gm grey mullet portions – scaled and pin boned
  • 30ml rapeseed oil
  • Sea salt and cayenne pepper

Method

For the  salsa

1 Finely chop the shallots, garlic, chilli, gherkins, capers and herbs and mix well

2 Add the Dijon mustard and let down with a little oil  then check seasoning and add lemon juice to taste

3 Keep to one side

For the sauce

1 Add the shallots and vinegar into a pan and reduce the liquid away

2 Add the white wine and reduce by 2\ 3rds

3 Add the fish stock (or water if not available) and reduce by 2\3rds

4 Add a few drops of Worcestershire sauce

5 Remove the pan from the heat and whisk in the butter

6 Add the chopped anchovies and keep sauce warm

For the peasemeal

7 Add the butter to the milk and bring to the boil

8 Whisk in the peasemeal and heat through, check for seasoning, cover with a a little baking parchment or cling film – keep warm
(if the peasemeal is too thick, it can be let down with a little milk or water )

For the mullet

1 Season the mullet well with salt and cayenne

2 In a lightly oiled non-stick pan cook the mullet skin side down ( press down on the fish to begin with so the skin does not curl)
Cook for approximately 4 minutes on the skin, flip over and cook for a further 2 minutes

3 Remove from the pan and salt the skin side again

To serve

Place a spoon of the peasemeal on the centre of the plate, place on the mullet and top with a spoon of salsa*
Finish with a couple of spoons of the anchovy sauce

*Additions with this could be some samphire or perhaps sea aster or some grilled broccoli spears

About The Author

Alan Gibb

Alan, Resort Executive Chef at Gleneagles, is a highly-experienced professional chef boasting twenty four years of experience in the catering/hospitality industry. His current remit includes overall responsibility for the 4 restaurants within the Gleneagles resort and overall responsibility for the day-to-day running of the kitchens.

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About The Author

Alan Gibb

Alan, Resort Executive Chef at Gleneagles, is a highly-experienced professional chef boasting twenty four years of experience in the catering/hospitality industry. His current remit includes overall responsibility for the 4 restaurants within the Gleneagles resort and overall responsibility for the day-to-day running of the kitchens.