Red mullet with saffron vinagrette

Lunch with Rita at Rick Steins cafe in Padstow

Rick steins cafe

 

Grilled red mullet with a saffron dressing

 

10 fresh red mullet

 

Ingredient dressing :

 

2 cloves of garlic

5 threads of saffron

1 small piece of fresh ginger

½ dl vinegar

1½ dl olive oil

2 lemon wedges

1 bay leave

1 sprig of thyme

1 sprig of rosemary

fish: e.g. sardines, trout or any other small fish

salt

flour

½ dl olive oil for frying

 

Preparation:

 

Ground the garlic, saffron and ginger

Mix the vinegar with the olive oil, lemon and all the spices

Bring to a boil and add the saffron mixture to it

This dish can be kept for days in a cool place before serving

Clean the fish and wipe with a damp cloth

Lay on a baking sheet and place in a low oven to slowly cook through

Pour over the dressing and leave to stand for a while

This can be kept in the fridge for 2 days but remove in time to come up to temperature

 

This can also be made with vegetables

 

It was really delicious

we did not go to his restaurant, a pity as it seems he was there, but it was too hot to leave the dogs for a long time

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