Griddled red mullet, potato & spring onion salad, asparagus beurre blanc

Ingredients

500g potatoes – cut into small dice
2 x spring onion – finely diced
2 x tablespoon mayonnaise
Salt & black pepper
Chicken or vegetable stock – to cook
Parsley, basil, dill or chervil – torn

4 x fillets of red mullet (120g) pin boned
12 asparagus spears
Splash of oil
Knob of butter
Salt & pepper

2 x shallots – finely diced
6 x tablespoons white wine vinegar
Splash of double cream
150g unsalted butter – cut into cubes
Salt & pepper

Method

• Start by boiling the diced potatoes in enough chicken or vegetable stock to cover.
• Once cooked, strain and allow to cool just a little. When still warm add the cooked potatoes to the mayonnaise (sticks well like this) season with a little salt and pepper add a few herbs and keep till needed.
• Bring a pot of salted water to the boil and keep simmering.
• Next make the beurre blanc: – place the diced shallots and white wine vinegar in a pan and simmer until most of the liquid has reduced. Add the double cream and boil once. Now whisk in the cubes of butter a little at a time until the sauce is nice and creamy season with salt and pepper. Do not allow to boil or the butter will split. Remove from the heat and keep gently warm.
• Heat a skillet with a splash of olive oil and a knob of butter and allow to go frothy.
• Season the white side of the red mullet fillets with a little salt & pepper then add these to the hot pan skin side down.
• Allow to brown a little then flick over and continue to cook on the other side for a further 3 – minutes.
• Meanwhile drop the asparagus spears into the boiling water and blanch till just soft.
• To bring it together divide the potato salad into cheffy rings, push down and remove the rings.
• Lay over the red mullet fillets, dress with the asparagus spears and dribble with the beurre blanc