cook with the season
Red mullet with romesco potato salad
We’ve swapped the mayonnaise that features in a classic potato salad for a romesco sauce – it’s perfect served as a dip with fish on its own or stirred into warm potatoes, which absorb some of the flavour. Red mullet is a lovely, firm fish that’s ideal for pan-frying until the skin is crisp.
25 MINUTES | SERVES 2 | EASY
new potatoes 250g, halved if large
blanched almonds 50g
garlic 1 clove
roasted red peppers from a jar 200g (drained weight)
extra-virgin olive oil 50ml
hot smoked paprika 1 tsp
lemon ½, juiced, plus extra wedges to serve
runny honey 1 tsp (optional)
red mullet 2 fillets
plain flour 1 tbsp
vegetable oil 2 tbsp
flat-leaf parsley a handful, finely chopped
green beans or salad to serve
1 Cook the potatoes in a pan of boiling salted water for 10-15 minutes or until tender. Drain and leave to steam-dry.
Meanwhile, toast the almonds in a dry frying pan for 3-4 minutes or until lightly golden and smelling toasted. Tip out and leave to cool for a few minutes, then transfer to a food processor. Peel the garlic and add to the food processor along with the peppers, olive oil, paprika and lemon juice. Blend until smooth, then check for seasoning, adding a dash more lemon juice or paprika if you like, along with some salt and pepper. Add the honey to balance any bitterness in
