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
