Grey mullet stuffed with brown shrimp butter

For the fish: in a blender, whizz together the peeled shrimps, butter, cayenne pepper, nutmeg, parsley and some salt and pepper until everything is combined.

Meanwhile, preheat the oven to 200C/fan 180C/gas 5. Open out the butterflied fillet and stuff with the brown shrimp butter. Pour a little oil onto a baking tray and rub some of it over the mullet. Season with salt and pepper.

Arrange the lemon slices and parsley stalks in a bed on the baking tray and add a glug of white wine. Lay the fish on top and bake for 15-20 minutes or until just done.

For the kale: heat a little more oil in a frying pan, add the onion and cook over a medium heat until caramelised and soft. Meanwhile, bring a saucepan of salted water to the boil, add the curly kale and cook until tender.

Deglaze the pan of onions with a little sherry vinegar. Drain the kale, then mix it with the caramelised onions, adding a knob of butter. Spoon the kale onto a serving plate and top with the cooked fish.