To mark the start of Seafood Week (5-12 October) Nathan Outlaw shares this zingy and zesty recipe for fresh mullet; it’s quick to prepare and guaranteed to be a crowd-pleaser
Recipe Nathan Outlaw
1 x 1kg-1.5kg mullet, filleted, skinned, pin-boned
100g Castor Sugar
Zest of 6 Limes
100ml Lime Juice
1tbsp Chilli Oil
1 tbsp Chopped Coriander
1 Lime Juiced
3 part chilli oil
1 part fresh lime juice
1tsp finely chopped coriander
Prepare chilli oil by placing two whole green chillies in 100ml of vegetable oil. Put both in a pan and lightly heat. Remove from heat and infuse for 24 hours.
For the cure, put the sea salt, sugar, lime zest and lime juice in a food processor and blitz together for one minute.
Lay the mullet fillet on a tray and pour the salt cure over it. Make sure the fish is evenly coated all over. Cover with cling film and place in the fridge for 1.5 hours.
Now wash off the cure with cold water and pat the fish dry with kitchen paper. Wrap the fish tightly in cling film and place in the fridge for an hour or so.
Prepare the dressing by combining the chilli oil with lime juice and chopped coriander. Marinade the tomatoes for three hours in the dressing before serving.
Prepare the avocado puree by blitzing the avocado with chilli oil, coriander and lime juice.
Unwrap the mullet. Using a very sharp knife, slice the fish on a clean board as thinly as possible, laying it straight onto serving plates. Spoon the dressing evenly over the fish and sprinkle with a little salt. Scatter over the tomatoes and finish with coriander sprigs.
Recipe originally created for Outlaw’s at the Capital, Nathan’s prestigious outpost in Knightsbridge’s 5-star Capital Hotel. Head Chef Andrew Sawyer focuses on simply prepared, stunning dishes using British seafood caught predominantly around the coast of Cornwall.