Ingredients

12 small red mullet fillets

For the spicy crab

1 medium onion, peeled and finely chopped

1 chilli, deseeded and finely chopped

25g butter

25ml olive oil

50ml medium sherry

500g brown crab meat (available from all good fishmongers)

50g white crab meat (available from all good fishmongers)

½ lemon, juiced

50g breadcrumbs

Salt and cayenne pepper

 

For the relish

100g broad beans

1 medium shallot, peeled and finely chopped

2 plum tomatoes, deseeded and quartered

100ml olive oil

 

To make the spiced crab

Gently cook the onion and chilli in the butter and oil over a medium heat until soft (5-10 minutes). Add the sherry and reduce by half, then add the brown crab meat and cook until the liquid is reduced. Add the breadcrumbs and season with the salt and cayenne pepper (to taste). Cook on a low heat for approximately 12 minutes stirring gently until the mixture starts to come together. Once together, remove from the heat. When cool, add the correct seasoning with lemon juice and salt if necessary. 

 

To make the relish

Sweat the shallots in the olive oil until golden (3-4 minutes) and allow to cool. Add the tomatoes and broad beens and mix together. 

 

To make the red mullet

Heat a drop of olive oil in a pan over a high heat and wait until hot. Pan fry the mullet fillets skin side down for 3-4 minutes then flip over and fry for another minute and remove from the heat.

 

To serve

Spread the spicy crab mixture over the base of the plate and top with the relish, then lay the salmon fillets on top.