Red Mullet, Orange and Fennel Salad

Red Mullet, Orange and Fennel Salad

 

This is a very quick post as it’s currently sweltering in London. A heatwave has just started. This salad was knocked up in next to no time. It’s fresh, light and vibrant. Try it. Perfect for lunch or starter. Oh, and look how popping and vibrant that background is. I made it! Check out my shop page if you’d like one.

Red Mullet, Orange and Fennel Salad

July 23, 2019
: 2
: 10 min
: 4 min
: 14 min
: Easy

A light refreshing Summer Salad

By:

Ingredients
  • 2 red mullets, scaled, boned and filleted
  • 80g watercress
  • 1 large fennel, thinly sliced
  • 1 orange, thinly sliced
  • I lemon
  • 1 red onion, thinly sliced
  • 20ml apple cider vinegar
  • 1 teaspoon capers
  • salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • juice of a half a lemon
Directions
  • Step 1 Place the red onion in a little jar and top with apple cider vinegar. Set aside to pickle for 10 minutes.
  • Step 2 Score the skin on the red mullet fillets. Drizzle with olive, salt and pepper. Then grill on one side for 3 to 4 minutes depending on the thickness of the fillets.
  • Step 3 Place layers of thinly sliced fennel, orange and red onion on to a plate. Top with watercress, red mullet, a slice of lemon and scatter with capers. If the fennel has fronds, sprinkle some on top too.
  • Step 4 Mix the olive oil with the lemon juice and drizzle over the plate. Serve immediately.


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