• Carole J Martin

Maison Pebe Red Mulllet with Grapefruit and Chicory


4 Red Mullet Fillets

12 Pink Grapefruit Segments

12 Red Chicory leaves washed and patted dry (if you can’t get red, green will work)

2 Tablespoons Olive oil

Salt and Pepper to Season

Ingredients For the dressing

6 Tablespoons good quality Olive oil

3 Tablespoons

½ Teaspoon honey

Method for the Dressing

Place all the ingredients in a lidded jam jar and shake well.

Method for the Red Mullet

Make sure you have pin boned your Mullet fillets or ask you fishmonger if they can do this for you, lightly season your fish both sides

In a large pan heat 2 tablespoons of Olive oil on a medium heat, place the mullet skin side down in the hot oil. (Meanwhile heat a griddle pan and add a drizzle of olive oil, place the grapefruit in the pan until lightly charred). Cook the mullet for 2 minutes and then turn over.

Remove the pan from the heat and you are ready to plate up.

Place the 3 chicory leave on each plate and 3 of the grapefruit segments on the plate place the fish on the top and drizzle a little of the dressing on the top

Et voila

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Maison Pebe, No3, Montfort , 64190

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