J Sheekey’s Red Mullet on Toasted Focaccia with Plum Tomato Salsa and Summer Vegetable Salad
Made at J Sheekey | Serves 4
4 x 120g fillets of red mullet
4 x slices focaccia bread
Sunflower oil for frying
Salt and freshly ground black pepper
For the salad
60g small girolles
60g fresh peas, podded
60g fresh broad beans, podded
A handful of pea shoots
A splash of extra virgin olive oil
For the salsa
240g plum tomatoes
1 medium red chilli, deseeded and finely chopped
4 spring onions, finely chopped
1 clove of garlic, peeled and crushed
60ml extra virgin olive oil
15ml sherry vinegar
For the salsa, cut the plum tomatoes into quarters lengthways and remove any seeds. Then cut into ½cm dice and put them into a mixing bowl. Add half of the garlic, spring onions, chilli, olive oil, sherry vinegar and season. Keep to one side.
For the salad, put the samphire into a pan of boiling unsalted water for 30 seconds, drain (retaining the water), plunge into cold water and drain again. Put the broad beans into the same boiling water for 3 minutes. Drain, plunge into cold water and drain again. If they are large, pop the skins off with your fingers. Blanch the peas in the same way – 3 minutes is sufficient. Gently wash the girolles and pat them dry with kitchen paper. Cut them into quarters and put them into a bowl with the blanched vegetables, a splash of olive oil and mix well. Season to taste and finally add the pea shoots. Keep to one side.
For the fish, heat oil in a non-stick frying pan and add the fillets skin side down. Cook for 3 minutes on either side until crisp and golden. At the same toast the bread.
Place a little salsa on the toast with the fish on top, arrange the vegetable salad around it and finish with the remaining salsa.