A recipe by Nathan Outlaw

Name: A recipe by Nathan Outlaw
Ingredients: 4 small red mullet, about 400g each, or 2 larger fish, scaled, filleted and pin-boned (see pages 192–4); 100ml light rapeseed oil, plus extra for cooking; 1 shallot, peeled and diced; 4 large carrots, peeled and cut into fine ribbons (using a peeler or mandoline); 75ml white wine vinegar; 150ml olive oil; ½ garlic clove, peeled; A good pinch of saffron strands; Carrot purée; A little light rapeseed oil for cooking; 25g butter; 500g carrots, peeled and roughly chopped; ½ tsp ground cardamom; 150ml water; Cornish sea salt and freshly ground black pepper; To finish; Carrot or coriander leaves

www.four-magazine.com

Celebrate the launch of Nathan Outlaw's latest book, Fish Kitchen, with this red mullet with saffron and carrots recipe taken from its seafood-centric pages...

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

4 small red mullet, about 400g each, or 2 larger fish, scaled, filleted and pin-boned (see pages 192–4)
100ml light rapeseed oil, plus extra for cooking
1 shallot, peeled and diced
4 large carrots, peeled and cut into fine ribbons (using a peeler or mandoline)
75ml white wine vinegar
150ml olive oil
½ garlic clove, peeled
A good pinch of saffron strands
Carrot purée
A little light rapeseed oil for cooking
25g butter
500g carrots, peeled and roughly chopped
½ tsp ground cardamom
150ml water
Cornish sea salt and freshly ground black pepper
To finish
Carrot or coriander leaves