Fillet of silver mullet with Jerusalem artichokes and squid
Growing up in West Bay, one of my targeted species as a young lad was grey mullet which hung around in shoals in the harbour. I held the Junior angling club record for a few years with a 3lb specimen which put up a good fight in amongst the boats and moorings ropes. Later in life I would use grey mullet in the restaurants. About 30 years ago or more I visited my friend's Paul Heathcotes restaurant in Lancashire and he had silver mullet on his menu. When I quizzed him he said he had cleverly renamed grey mullet as it’s more appealing on the menu. The name stuck with me and many other chefs.
The Rockfish tins have so many uses and enhance dishes like this making it an effortless accompaniment and garnish.
6-8 medium sized Jerusalem artichokes (about 150-200), scrubbed, trimmed and thinly sliced
2 cans Brixham squid
2tbs chopped soft herbs like dill, chives, chervil etc
Method
Preheat the oven to 220C/200C fan/gas mark 7.
Blanch the artichokes in boiling salted water for a minute then drain. Place the silver mullet fillets on a baking tray skin side up and season and lightly oil both sides. Bake in the oven for 5-6 minutes. Meanwhile empty the cans of squid into a pan with the artichokes and heat gently. Then remove from the heat and stir in the herbs and season if necessary.
Remove the Mullet from the oven, spoon the artichokes and squid onto warmed serving plates and place the mullet on top.
