Grey Mullet Recipe
A sublime grey mullet dish from Steve Drake pairs the underrated fish with pearl barley, Jerusalem artichoke and black garlic
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Ingredients
- 4 grey mullet
- rapeseed oil
- salt
- 1 lemon grass stalk
- 100ml of olive oil
- 2 lemons, zest only
- 1000g of Jerusalem artichoke
- 200ml of milk
- cream
- pepper
- 1 head of black garlic
- water
- 400g of butter, soft
- 80g of icing sugar
- 180g of cep powder
- 7g of salt
- 300g of plain flour
- 250g of pearl barley
- 2 shallots
- 500ml of fish stock
- 2 spring onions
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