• 8 red mullet fillets or 4 whole red mullets (approx. 300 g each), filleted
• 300 ml sugar
• 200 ml olive oil
• 400 ml white wine vinegar
• 100 ml white wine
• 1 g fennel seeds
• 1 g coriander seeds
• 1 star anise
• 1 dried chilli, gently crushed
• Pinch of saffron
• 10 g sea salt, we use Maldon
Vegetables:
• 1 large fennel bulb, finely sliced on a mandolin
• 2 carrots, peeled, fluted, and finely sliced on a mandolin
• 2 tropes onions, finely sliced lengthways
Method:
In a heavy based saucepan, add all ingredients except the vegetables. Bring to the boil and wait for the sugar to dissolve.
Reduce the heat and add the vegetables. Leave on the heat for 1 minute, then remove and allow to steep. This softens the vegetables while keeping a gentle crunch. Do not boil the vegetables, as the oil will start to fry them.
This pickle works well with red mullet and mackerel, both fatty fish. For this amount of pickle, you will need about 8 fillets - it works beautifully as a starter for a dinner party.
Gently oil the fillets and sprinkle lightly with fine salt. Cook under a grill, careful not to burn the fish or blister the skin. The fish should colour beautifully and be cooked through - it will look vibrant on the plate.
Place the cooked fillets in a high-sided container large enough for the fish and pickle.
Pour the pickle over the fish and leave for up to 4 hours before serving. The escabeche keeps for up to 72 hours in the fridge - if serving chilled, allow to come to room temperature gently for the best eating experience.
To plate:
Place one fillet in the centre of each plate. Scatter some of the vegetables over the fish, spoon over the pickle liquid generously, and finish with pink peppercorns and chopped parsley.
