Grey mullet with chilli-anchovy pangrattato
This is a winter warmer with the hope of spring rolled into one, says Ian Baird, and it shows off the potential grey mullet, a fish that really should be more p
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Ingredients
- 125g quality, dry bread
- 1/2 tin of anchovy fillets (including oil)
- 1 pinch chilli flakes
- 1 large grey mullet
- 2 limes, sliced
- 50ml white wine
- Salt
- Optional herbs: bay, parsley, thyme
- 1 fennel bulb, finely-sliced
- 4 sticks of celery, finely-sliced
- 3 banana shallots, finely-sliced
- 15g butter
- 1 tbsp olive oil
- 16 cherry tomatoes
- 250g cous cous
- 20g fresh coriander, finely-sliced
- 1 bag of winter salad leaves
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