Foodie Thursday

By Bryan Webb from Bryan Webb’s Kitchen (Graffeg)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Serves 4

Prep time 20mins

Cooking time 40mins

Ingredients

4 large red mullet about 500g each filleted

Olive oil

Sea salt (Halen Môn is very good)

Method

1. Heat the grill to the maximum

2. Season the fillets of fish with salt & pepper & place on a tray lightly oiled with olive oil. Place the fish onto the tray with skin facing up.

3. Put the fillet under the grill & cook until just done.

4. Heat the aubergine purée & place a spoonful into 4 heated bowls. Mix a little chopped parsley into the dressing & pour a small amount around the purée.

5. Place the cooked fish on top of the purée & serve.

Chilli & Garlic Oil

Ingredients

3 cloves of chopped garlic

2 anchovy fillets

½ tbsp. of sunflower oil

75ml of extra virgin olive oil

Chopped parsley

Method

1. Heat the garlic, anchovy & chilli flakes in the sunflower oil until the anchovy melts. Remove from the heat.

2. Add the olive oil & leave to cool.

Aubergine Purée

Ingredients

3 aubergines

2 cloves of garlic

Juice of ¼ lemon

½ tsp ground cumin

1 tbsp tahini

125ml extra virgin olive oil

Salt & pepper

Method

1. First grill the aubergines on a solid tip or bake in a hot oven until soft. When cool, peel & leave to drain in a colander over a bowl with a plate & a weight on top for 1hr.

2. Place all the ingredients in a food processor & purée, slowly adding the olive oil. Season to taste.

Nigel's Top Tips

• This dish works with numerous fish apart from red & grey mullet; sea bream being another option.

• Do try red mullet whole, as it really benefits from being cooked on the bone.

• If you like aubergine, make more of the purée & heck, even the chilli & garlic oil.