Seared red mullet with scallops, crushed potatoes and salsa verde

Impress your guests with Anton Edelmann's elegant dish, combining red mullet and scallops with crushed potatoes and flavourful salsa verde
By Anton Edelmann
Seared red mullet with scallops, crushed potatoes and salsa verde
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • freshly ground salt and black pepper
  • 4 small red mullet, about 200g each
  • 2 tbsp olive oil
  • freshly squeezed lemon juice
  • 4 large fresh scallops, horizontally halved

For the crushed potatoes:

  • 15 g unsalted butter
  • 450 g waxy new potatoes
  • 1 tbsp chopped black olives
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • black pepper

For the vegetables:

  • 2 plum tomatoes
  • 50 g courgettes, liced and boiled
  • 50 g broad beans, shelled

For the salsa verde:

  • 25 g flat leaf parsley
  • 25 g basil
  • 50 g mint leaves
  • 1 clove garlic
  • 1 tsp capers
  • 1 tinned anchovies
  • 2 tbsp red wine vinegar
  • 200 ml extra virgin olive oil
  • 1 tsp Dijon mustard
  • black pepper

To garnish :

  • 20 g black olives, toned and finely chopped
  • 1 tbsp parsley


1. First make the salsa verde. Put the parsley, basil, mint, capers and anchovy fillet in a food processor and pulse until coarsely chopped. Add the vinegar, then, with the motor running, trickle in the oil at a steady stream. Whisk in the mustard and season with salt and freshly ground pepper.

2. To make making the crushed potatoes, put the potatoes in a pan of cold water, bring to the boil and simmer until tender. Drain, then crush with the back of a fork and mix in the butter, balsamic vinegar, chopped olives and olive oil. Season with salt and freshly ground pepper and keep warm.

3. In a separate pan, heat together the broad beans, courgettes and tomatoes. Season with salt and freshly ground pepper and keep warm.

4. Heat a cast-iron griddle pan and preheat the oven to 200°C/gas 6.

5. Season the red mullet and scallops with salt and freshly ground pepper and brush them with a little olive oil.

6. Place them on the hot griddle pan and sear for about 2 minutes.

7. Turn them over and cook for another minute or so.

8. Squeeze over a little lemon juice, transfer to a roasting tin and cook in the oven for a further 2 minutes until they are opaque.

9. To serve, divide the crushed potatoes among four serving plates and top each portion with a red mullet and two scallop halves.

10. Sprinkle each portion with chopped olives, chives, the broad bean mixture and parsley leaves. Finish with a drizzle of salsa verde (reserving the remainder for future use) and serve at once.

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