Pan fried Red Mullet, seared oranges, spring onions, whipped clotted cream potatoes
TO PREPARE THE DRESSING
Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half.
Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice.
Push through a fine sieve. The dressing is now ready.
TO MAKE THE GARNISH
Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun.
The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute.
TO COOK THE FISH
Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter.
Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes.
The clotted cream mashed potatoes turn the dish into a dream. The potato can be piped or spooned, place the fillets on the potato with the citrus dressing drizzled around.
Enjoy! Recipe by Craig Middleton, The Imperial Hotel, Barnstaple