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Grey mullet, brown shrimp, tarragon and new potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Brian Turner

From A Taste of Britain
Simply cooked fillets of mullet served with potatoes, shrimp and lots of flavourful fresh herbs.

Method


  1. Heat the oil and half the butter in a frying pan.

  2. Put the fillets skin-side down in the pan and cook only on one side, basting regularly, until cooked through.

  3. In a clean pan melt the remaining butter and cook the potatoes until golden-brown.

  4. Add the shrimps to the pan, season with salt and pepper and add the tarragon and parsley.

  5. Add the olive oil and lemon juice and mix through.

  6. Take the skin off the fish.

  7. To serve, spoon the potatoes and shrimps onto a plate, saving one tablespoon.

  8. Lay the fish on the potatoes, top with the remaining potatoes and shrimp and pour the remaining pan juices over the top.

Ingredients

  • 2 tbsp oil
  • 55g/2oz butter
  • 4 x grey mullet fillets, pin-boned
  • 12 cooked new potatoes, cut into small dice
  • 180g/6oz brown shrimps
  • salt and freshly ground black pepper
  • 1 bunch fresh tarragon, chopped
  • 1 tbsp chopped fresh parsley
  • 4 tbsp olive oil
  • ½ lemon, juice only

Shopping List

Grey mullet, brown shrimp, tarragon and new potatoes

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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