Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Nice buttery crushed Jersey royals make the perfect accompaniment to fish, and you can also flavour them with herbs like chives or fennel. I've used the bones here to make the sauce which ends up rather like a fish soup, as mullet bones have a really rich flavour which is an important factor when making a fish soup. You will only need the bones from one or two of the mullet here so I would freeze the rest and make a soup later.
4 red mullet weighing about 250-300g each, scaled, filleted and boned
A little vegetable oil for frying
300-400g Jersey Royals
60g butter
Salt and freshly ground black pepper
For the dressing
The bones from the mullet
1 medium shallot, peeled, halved and roughly chopped
10 fennel seeds
1 clove of garlic, peeled and crushed
A small sprig of thyme
2tsp tomato purée
100ml white wine
250ml fish stock
100ml olive oil
Chop the mullet bones and head, heat a little of the olive oil in a saucepan and fry the bones, shallot, fennel, garlic and thyme for a few minutes, stirring every so often. Add the tomato purée, wine and stock, bring to the boil and simmer gently for 40 minutes. Strain through a fine-meshed sieve into another saucepan and simmer until you only have a couple of tablespoons left.
Meanwhile, cook the Jersey Royals in their skins in boiling salted water for 10-12 minutes, then drain, leave to cool a little and scrape away the skins. Return to a pan and crush them with a fork, mix with the butter and season.
Heat a little more vegetable oil in a reliable frying pan or a non-stick one and cook the mullet fillets, skin side down first, for about 2-3 minutes on each side.
To serve, whisk the remaining olive oil into the reduced mullet stock and season. Re-heat the potatoes and spoon onto warmed serving plates, place two mullet fillets on top and spoon the sauce around.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments