Grilled red mullet with wild garlic aïoli

Serves 4

Aïoli, an outrageously garlicky version of mayonnaise, is commonplace in France, especially the South, where they serve it with meat, fish and vegetables. Using wild garlic leaves instead of raw garlic cloves gives the sauce a much more subtle flavour and turns it a lovely vibrant shade of green.

Aïoli, an outrageously garlicky version of mayonnaise, is commonplace in France, especially the South, where they serve it with meat, fish and vegetables. Using wild garlic leaves instead of raw garlic cloves gives the sauce a much more subtle flavour and turns it a lovely vibrant shade of green.

4 fillets of red mullet, or a similar fish such as sea bass or sea bream
A small handful of wild garlic leaves, washed, dried and roughly chopped
100ml olive oil mixed with 100ml vegetable oil
Salt
1 egg yolk
Ground white pepper
Juice of half a lemon

Coarsely blend the oils with the wild garlic leaves in a blender. In a bowl, whisk the egg yolk and a good pinch of salt then gradually trickle in the wild garlic mixture to a thick mayonnaise consistency. Season with pepper and a squeeze of lemon juice and more salt if necessary. You can thin the mixture down with a touch of water if it's really too thick.

Pre-heat a grill to maximum temperature, season and brush the fish with olive oil, and grill skin side up for 4-6 minutes, brushing with more oil if necessary. Don't turn it over, it will cook through from one side.

Serve with a simple green vegetable. Here I've used wild sea kale which we gathered from the coast, but spinach or runner beans are also good. Serve the wild garlic aïoli on the plate or pass it round.