Red mullet with sea kale

Arthur Potts Dawson creates a dish that's truly inspired by the sea, served with a home-made chilli mayonnaise
By Arthur Potts Dawson
Red mullet with sea kale
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 red mullet, (gutted and cleaned)
  • 1 tbsp olive oil
  • large handful sea kale, tough stalks removed
  • knob butter

For the chilli mayo

  • 1 egg yolk
  • 1 red chilli, seeds removed and finely chopped
  • 50 ml white wine vinegar
  • 1 tsp Dijon mustard
  • 150 ml olive oil


1. Heat the griddle over a medium heat, season inside the fish and brush the outside with olive oil. Place on the hot griddle and cook for 4-5 minutes on each side until cooked through.

2. Bring a pan of water to the boil, add the sea kale and cook for 3-4 minutes until tender. Strain then place back in the pan and add the butter.

3. For the chilli mayo: in a small bowl, whisk together the egg yolk, chilli, vinegar and mustard. Slowly add olive oil a little at a time, whisking constantly until you have a thick, glossy mayonnaise.

4. Place the sea kale on a plate, gently lay the mullet on top and spoon over the chilli mayo.

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