Red mullet with herb, fennel and pomelo salad

 

Ingredients

Fish

12 red mullet fillets, skin on

25g mixed leaves of parsley, mint, tarragon and coriander, finely chopped

3 tbsp extra virgin olive oil

Salt and pepper

12 bamboo skewers, soaked for 30 minutes

Salad

2 fennel bulbs, sliced horizontally as thin as possible

25g each of parsley, coriander and mint, leaves only

10g tarragon, leaves only

300g baby spinach

1 bunch chopped spring onions

6 Lebanese cucumbers, sliced to rings

1 red onion, halved and thinly sliced into half moons

1 pomelo, peeled and sliced to 2cm cubes

100g sour cherries

2 red chilli, thinly sliced

Dressing

2 limes, juice only

1 tbsp red wine vinegar

1 tbsp honey

3 tbsp extra virgin olive oil

To serve:

Sumac

Greek yoghurt

Method

 

Or Golan is head chef at Delicatessen www.delicatessen.company