This dish is as much about the pea's as it is the mullet, especially seeing as the pea season is in full bloom. It's good for lunch of a light dinner.
1 Grey Mullet fillet.
50g pea puree
30g pea's
1 Gem lettuce
10ml Lemon dressing
2 pomme dauphines
A pinch of watercress
Lemon dressing:
500ml olive oil
100ml lemon juice
1 lemon grass stick
2 tbl honey
1 shallot
Salt
Bring the lemongrass, lemon juice, shallot & honey to the boil then take off the heat. Add the olive oil and let infuse for 24 hours. Strain and mix. Check the seasoning.
Pea puree:
500g fresh peas
300ml nage
Salt
Bring the nage to the boil, add the peams and salt then puree. Chill down over ice to preserve the fresh green colour. Add the pea's when heating back up so it almost resembles the look of mushy pea's but obviously not mushed.
Pomme Dauphine:
Choux:
125g Milk
50g butter
100g flour
Salt
1 egg
1 egg yolk
Dauphine:
300g Choux
600g dry mash
Bring the milk & butter to the boil, add flour, whisk in then cook out until it comes clean away from the sides. Let it cool and place into a mixer with a paddle. Add the egg one by one then add the dry mash and seasoning. Shape with a dessert spoon. Deep fry at 180*c until it floats.
Steam the baby gem lettuce, scatter the pea puree & pea mix on the plate, place on dauphine, pan fry the mullet and finally add a little lemon dressing. It's light, it's cheap and it's tasty.
Enjoy!
