Red Mullet Recipe with Romesco Potato Salad
Try this pan-fried red mullet recipe from seafood restaurant Prawn on the Lawn. Swap mayo for zingy romesco sauce to put a spin on the classic potato salad
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Cooking tools:
- Food processor
- Fish spatula
- Tweezers
- Stove
- Pot
- Colander
- Nonstick skillet
- Mixing bowl
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
Ingredients
- 250g new potatoes halved if large
- 50g blanched almonds
- 1 clove garlic
- 200g (drained weight) roasted red peppers from a jar
- 50ml extra-virgin olive oil
- 1 tsp hot smoked paprika
- ½ lemon juiced, plus extra wedges to serve
- 1 tsp (optional) runny honey
- 2 fillets red mullet
- 1 tbsp plain flour
- 2 tbsp vegetable oil
- a handful flat-leaf parsley finely chopped
- green beans or salad to serve
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