Red Mullet with Raspberry dressing

Red mullet and raspberry vinegar is a delicious combination in this starter salad!

Serves 4


  • 8 red mullet fillets, scaled
  • 1 tbsp olive oil
  • 1 tbsp raspberry vinegar
  • 6 oz mixed dark green and red salad leaves, such as lamb’s lettuce, radicchio, oak leaf lettuce and rocket
  • Salt and ground black pepper

For the raspberry dressing

  • 1 cup raspberries, pureed and sieved
  • 2 tbsp raspberry vinegar
  • 4 tbsp extra virgin olive oil
  • ¼ – ½ tsp caster sugar
  1. Lay the red mullet fillets in a shallow dish. Whisk together the olive oil and raspberry vinegar, add a pinch of salt and drizzle the mixture over the fish. Cover and leave to marinate for 1 hour.
  2. Meanwhile, whisk together the dressing ingredients to season and taste.
  3. Wash ad dry the salad leaves, put them in a bowl, pour over most of the dressing and toss lightly.
  4. Heat a rigid grilling pan or frying pan until very hot, put in the red mullet fillets and fry for 2- 3 minutes on each side, until just cooked. Cut the fillets diagonally in half to make rough diamond shapes.
  5. Arrange a tall heap of salad in the middle of each serving plate. Prop up four red mullet fillet halves on the salad on each plate with the reserved dressing spooned around. Serve.