Red Mullet with Basil and Potato Purée from What to Eat Now (Spring & Summer) by Valentine Warner
This is based on a dish I was taught to cook at the Halcyon Hotel in London in those frantic kitchen days before I minded being shouted at. I love the pink and green together, and the taste is heaven.
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Ingredients
- 1 fat garlic clove, peeled and finely sliced
- 150 ml double cream
- 900 g potatoes
- 4 X 150 g red mullet fillets, scaled
- a splash of whole milk
- 100 ml good olive oil
- a very large bunch of fresh basil
- 2 tablespoons plain flour
- flaked sea salt and ground black pepper
- 1 tablespoon sunflower oil
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