Red mullet with sea kale

Heat the griddle over a medium heat, season inside the fish and brush the outside with olive oil. Place on the hot griddle and cook for 4-5 minutes on each side until cooked through.

Bring a pan of water to the boil, add the sea kale and cook for 3-4 minutes until tender. Strain then place back in the pan and add the butter.

For the chilli mayo: in a small bowl, whisk together the egg yolk, chilli, vinegar and mustard. Slowly add olive oil a little at a time, whisking constantly until you have a thick, glossy mayonnaise.

Place the sea kale on a plate, gently lay the mullet on top and spoon over the chilli mayo.