Red Mullet with Pickled Walnuts By Mark Hix

RED MULLET WITH PICKLED WALNUTS

Lockdown number 3 and I’m back on the truck trying to earn a few quid and supporting the local fishermen who haven’t really got anywhere to sell their fish, the market prices are rock bottom but we need to feed the people fish with no restaurants open as it’s an important part of our diet. Pickled walnuts have always been a must have larder ingredient and of late I’ve been using them on occasions instead of capers. The sweetness of the walnut and sharpness of the vinegar match perfectly with rich oiliness of the red mullet.

MARK HIX

INGREDIENTS

• 4 red mullet weighing about 150180g, scaled and cleaned • Sea salt and freshly ground white pepper • A little rapeseed oil for brushing

For the dressing • 2-3 pickled walnuts, cut into rough 1/2cm dice • 2 spring onions, halved lengthways then finely chopped • 1 tbls pickled walnuts vinegar • 1 tbls rapeseed oil

DIRECTIONS

1. Pre-heat the oven to 200°C

Gas mark 6. 2. Place the mullet in an oven proof dish, season and brush with a little oil. Bake in the oven for 12-15 minutes until just cooked. 3. Meanwhile mix all of the ingredients together for the dressing and season. 4. Transfer the red mullet to warmed serving plates and spoon over the dressing.