Food and Fire by Marcus Bawdon

Author:Marcus Bawdon
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2019-02-20T16:00:00+00:00

RECOMMENDED HEAT:

Red-hot grill using lump charcoal.

SERVES 1

Olive oil, for brushing

2–3 small red mullet

Coarse sea salt and freshly ground black pepper

For the pea shoot cream:

2 tbsp crème fraîche

2 small handfuls of pea shoots

Squeeze of fresh lemon

To serve:

2 slices of good-quality bread (such as rye sourdough)

2 handfuls of pea shoots

Couple of slices of fresh lemon

Make the cream sauce in advance by blitzing the crème fraîche, pea shoots, and squeeze of lemon in a food processor or using a hand blender. Taste and check the sauce has a subtle taste of pea and lemon. If not, add some more pea shoots and lemon juice, until you are happy with the flavor.

Brush the grates of the grill and the skin of each mullet with a little olive oil, and season to taste with sea salt and black pepper. Cook for a few minutes on each side, ensuring the mullet reach an internal temperature of 1450F (630C) and that the skin is nice and crisp.

Pop the slices of bread on the grill to toast slightly.

To serve, place the pea shoots and red mullet on top of the toasted bread and drizzle over the pea shoot cream. Garnish with the lemon slices.

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