We had some faboulous red mullet in this weekend. I had it on my du jour menu as a starter.It is layed head to toe and seasoned and then rolled tight in cling film. It is poached in barely simmering water for about 9 mins. It is sitting on a celeriac remoulade which is mixed with some toasted grains of paradise. A little poached apple is resting in its jelly. The crumb is hazlenut, breadcrumb and malden salt, toasted through the oven.
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