Red mullet, veggies a la grecque

Peel and quarter a good-sized bulb of fennel Blanch the fennel until just soft (4 to 5 minutes) in a pot of boiling, salted water.

Finely chop 2 cloves of garlic, peel and dice 1/2 carrot, 1/2 stick of celery and 1 shallot.

Heat a tablespoon of extra-virgin olive oil in a clean pan on a moderate hob. Fry the shallots, carrots, garlic and celery for 2 to 3 minutes until all the veg are starting to soften and just about to colour

Then stir in the fennel, 6 crushed coriander seeds and add a bay leaf, a few strands of saffron, 1 tbsp cider vinegar, the juice of 1/2 lemon and 50 ml extra-virgin olive oil. 

Season with salt and pepper and leave to simmer with a lid on for about 20 minutes until all the vegetables are cooked and flavoursome, but still having a bite. 

Add a tbsp oil for frying to a hot, non-stick frying pan. Ensure 2 filets of red mullet (skin on, pin-boned and scaled) are dry and the surface of the pan is covered with oil before gently placing the fish into the pan. Do this slowly, laying the fish skin-side-down, away from you so as not to splash. 

Cook with a little salt and pepper for 2 to 3 minutes, then turn the fish over, remove the pan from the heat and season again.

To serve, season the fennel dish and stir through 1 tsp chopped parsley or chives. 

Arrange onto plates, spooning the sauce over the fennel before placing the fish alongside. Dress with a squeeze of lemon and serve at once.

Feeds 2

(Here Café St Honoré's original recipe)