This is a popular dish at our Oyster & Fish House in Lyme Regis. It really says summer when it arrives at the table, especially when you have a great sea view. You could use red gurnard or even mackerel fillets instead of red mullet.
250g podded young broad beans
Salt and freshly ground black pepper
A couple of generous knobs of butter
60g podded peas
4 small red mullet fillets, about 80g, or 2 halved fillets from a larger fish
4 slices of brown or white bloomer-type bread
tbsp cider vinegar
1tbsp cold-pressed rapeseed oil
A handful of pea shoots (if available)
Cook the broad beans in boiling salted water for 3–4 minutes until tender. Drain them and blend to a coarse purée in a food processor, adding a little butter and seasoning to taste; keep warm.
Cook the peas in boiling salted water for a couple of minutes until tender. Drain and set aside.
Melt the rest of the butter in a heavy or non-stick frying pan. Season the red mullet fillets and fry them, skin side down first, over a medium heat for a couple of minutes on each side.
Toast the bread on both sides. Meanwhile, whisk the cider vinegar and rapeseed oil together to make a dressing and season with salt and pepper.
Spread the broad-bean purée generously on the toasts and top with the red mullet. Arrange the peas and pea shoots, if using, around the toasts and spoon the dressing over to serve.Reuse content