Crispy Skin Sea Mullet

Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003.

INGREDIENTS

Chorizo vinaigrette

1 chorizo – fine dice
½ small red onion – fine dice
¼ fennel bulb – fine dice
2 cloves garlic – chopped
1 tsp ground corriander seed
1 tsp ground cumin seed
1 cup sherry vinegar
½ cup evoo
Pinch of sea salt

Romesco

4 roma tomatoes
1 bulb of garlic
4 red capsicum
1 brown onion – skin on
100g roasted hazelnuts – skin off
100g roasted almonds – skin off
100g sour dough bread fried in evoo
30g smoked paprika

Buttermilk dressing

1 cup buttermilk
½ cup mayonaise
1 tsp garlic powder
1 tsp onion powder
Juice of ½ lemon

Cos lettuce

2 baby cos cut in half

Sea Mullet

8 sea mullet skin on

METHOD

For chorizo vinaigrette, sweat off the chorizo until the oil starts to release, then add the onion, fennel, garlic and slowly cook out for 2 minutes. Add the cumin, corriander and sherry vinegar and reduce by half, season with salt and finish with the evoo, set aside somewhere warm until needed.
For romesco, rub the tomatoes, garlic , capsicum and onion with olive oil and roast at 180c until soft and tender (taking each one out as done – approx 12 minutes for tomatoes and capsicum and 40 minutes for the garlic and onion) Skin the vegetables and puree with the rest of the ingredients and season with sea salt.
For buttermilk dressing, blitz all ingredients together and season.
For cos lettuce, char on the bbq, remove and dress with buttermilk dressing.
For the fish, lightly season the fillets and cook skin side down until crispy in a little olive oil. Flip over for 10 seconds and remove from the pan