Smoked Red Mullet with Piquillo Peppers and Chorizo

Rocket leaves and peppers add bite to smoky red mullet fillets in this tongue-tingling recipe by Jun Tanaka
By Jun Tanaka
Smoked Red Mullet with Piquillo Peppers and Chorizo
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

For the fish

  • 1 x 250 g red mullet, filleted into 2 fillets
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • oak chips, for smoking

For the chorizo mixture

  • 1 tbsp light olive oil
  • 50 g chorizo, preferably parrilla dulce, sliced
  • 50 g ratte new potatoes, boiled, sliced
  • 1 pinches smoked sweet paprika
  • 40 g fresh piquillo peppers
  • 1/2 handfuls rocket

For the salad

  • 1 small carton leaves mixed cress
  • handfuls frisée lettuce

For the dressing

  • small handful rocket
  • 1 splashes sherry vinegar
  • 1 splashes light olive oil

Method

1. Fill the bottom of a sturdy saucepan with oak chips to a depth of about 3cm. Place a steamer, containing the fish fillets, over the wood chips. Cover tightly and heat the chips until they reach smoking point.

2. As soon as they are hot, turn the heat off and leave the fish to sit for 2-3 minutes. Remove the lid - the fillets will still be uncooked, but will have absorbed a deliciously smoky aroma and flavour.

3. Heat a drizzle of olive oil in a pan and gently fry the chorizo sausage for around 1 minute. Remove the sausage from the pan, leaving behind any oil.

4. Add the potatoes and fry until they have absorbed some of the flavoured oil - about 5 minutes. Add a pinch of smoked paprika and continue cooking for a further 2 minutes.

5. Return the chorizo to the pan, add the piquillo peppers, and gently warm through.

6. Add the rocket leaves and take the pan off the heat.

7. Heat 1 tablespoon of olive oil in a frying pan. Lightly flour the skin of the red mullet fillets and fry, skin-side-down, for about 2 minutes on each side.

8. For the dressing, put a handful of rocket leaves into a food processor and add a pinch of salt, dash of sherry vinegar and olive oil to taste. Blend until smooth.

9. Spoon the chorizo mixture onto a plate and put the red mullet fillets on top. Drizzle half the rocket dressing over the friseé leaves and cress and reserve the rest for garnishing the plate. Serve straight away.

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