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Red Mullet with sauted potatoes

Sun, 15 July 2018

Red Mullet with sauted potatoes

Chef David Finnerty from The G Hotel in Galway was in the kitchen to whip up this delicious fish dish. 

RECIPE:

 

Red Mullet with sauted potatoes, chorizo & rocket served with mango, pomegranate and red pepper salsa

 

Ingredients:

(serves 2)

 

For the mullet:

2 mullet (4 fillets)

Tbl of Cajun spice

Olive oil

Sea salt

Cracked black pepper

 

For the salsa:

(serves 6)

1 Roasted red pepper

1 Mango

½ a pomegranate

½ red onion

1 chilli diced no seeds

Chopped coriander

Juice of half a lime

Salt and pepper to taste

 

For the potatoes:

(serves 6)

500g baby potatoes

2 cloves garlic

80g chorizo

Handful spinach

Olive oil

Salt and pepper to taste

 

For the Creme Fraiche dressing:

300ml crème fraiche

Teaspoon orange juice

1 Orange zest

Chopped chives

Pinch ground black pepper

Pinch of salt

 

Method:

Place baby potatoes in a pot of cold water and bring to the boil cook until potatoes are tender drain and leave to cool.

While the potatoes are still warm cut into cubes.

Heat up a pan with the olive oil on a medium heat and place the potatoes garlic and chorizo, season leave undisturbed until golden then turn and sauté on the other side.  Drain and serve immediately.

For the mullet, rub the Cajun spice mix on the mullet.  Next, heat up pan to medium-high heat, add olive oil and place the mullet skin side down cook for 1½ minutes until skin is crispy.

Turn over and cook for another minute on the other side.

For the salsa, dice mango, red pepper, red onion, chilli chop the coriander.

Next, combine all ingredients in a bowl tossing until well combined and season to taste

For the creme fraiche dressing, combine all ingredients together in mixing bowl.

Serve.

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