• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 100 g brown shrimps , peeled

  2. 100 g butter , softened

  3. 1/2 tsp cayenne pepper

  4. pinch freshly grated nutmeg

  5. 1 tbsp chopped parsley , stalks reserved

  6. 1 butterflied fillet grey mullet , about olive oil , for brushing and frying

  7. 1 lemon , sliced

  8. glug white wine

  9. 1 onion , sliced

  10. 200 g curly kale , rough stalks removed, leaves cut 1cm thick

  11. splash sherry vinegar

  12. knob butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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