"After a long day fishing this is my go-to style meal. I generally pick any lettuce or vegetable from my garden that may complement the dish. If I catch another species of fish that isn’t red mullet, then I use that. It’s fresh, healthy and clean!" André Ursini, Poh & Co. 2

Serves
3

Preparation

30min

Cooking

15min

Skill level

Easy
By
Average: 4.4 (9 votes)
Yum

Ingredients

  • 2 white potatoes, peeled
  • 1 small head purple broccoli or broccoli, roughly chopped
  • 1 tbsp flat-leaf parsley
  • 1 cup (250 ml) olive oil
  • 3 red mullet, cleaned, scaled, heads and tails removed
  • 2 squid, cleaned and thinly sliced
  • 1 tbsp hot smoked paprika
  • 200 g mixed salad leaves and herbs
  • 2 tbsp extra virgin olive oil
  • salt
  • aged white balsamic, for drizzling
  • snow pea flowers, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cook the potatoes in a saucepan of boiling water for 10 minutes or until tender. When cool enough to handle, cut into 1.5 cm dice. Set aside. Blanch the broccoli in a saucepan of boing water. Drain and leave to cool, then add to the potato, add the parsley and set aside.

Heat the olive oil in a large frying pan over medium heat, add the red mullet and cook for 5 minutes on each side or until golden and cooked through.  Add the squid to the pan and fry over medium heat for 2 minutes or until light golden. Add the paprika and stir to coat the squid. Pick the fish flesh from the bones, discard the bones and add to the squid and set aside.

Place the salad leaves in a bowl and dress with the extra virgin olive oil, salt and white balsamic, then transfer to a platter. Add the potato and broccoli, then top with the red mullet and squid and drizzle with olive oil. Scatter with snow pea flowers, then serve.

 

Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.

 

View recipes and more from Poh & Co. on our program page.