Red mullet with purple asparagus, mayonnaise, gin and lemon

To make the salsa verde, finely chop  7g olives, 4g capers and 4 anchovies, then mix in 12g  extra virgin olive oil. Transfer to a piping bag. 

For the mayonnaise, whisk 2 egg yolks, 1 tbsp Dyon mustard, 10g white wine vinegar and a pinch of salt together in a bowl. Whilst continuing to whisk, slowly drizzle in 125 ml grapeseed oil until a thick, pale yellow emulsion forms. Add more salt if needed. Transfer to a piping bag.

To make the pea purée, blanch 100g frozen peas in boiling salted water for 1 minute then blend with 20g olive oil. Transfer to a piping bag.

Steam 8 asparagus for 2 minutes, then refresh in iced water.

Select 20 leaves of baby salad

Whisk together 1 tbsp gin, 1 tbsp lemon juice and 3 tbsp extra virgin olive oil and use to dress the asparagus and salad leaves

When ready to serve, place 4 on a piece of baking paper and steam in a bamboo steamer for 3–4 minutes. Season with a little salt

Place 2 red mullet fillets on each plate, arrange the salad around them and add dollops of mayonnaise, pea purée and salsa verde around the plate. Serve immediately. Feeds 2.

(Here Andrea Sarri's original recipe for 4)

Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle