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.Grey mullet, or silver mullet as I like to describe it on my menus, is a really underrated fish and the larger specimens can be as good as sea bass. I've thrown in a bit of sea aster here, which is naturally a wild seashore vegetable but available in cultivated form in some shops and I've even got it growing in my garden.
4 portions of grey mullet from a large fish
60ml olive oil
100ml or so of fish stock
Salt and freshly ground black pepper
150g girolles or other wild mushrooms, cleaned
10 spring onions, cleaned and halved
The juice of half a lemon
A handful of sea aster, optional
Put the olive oil and fish stock in a pan with the mullet, season, bring to a simmer, cover and cook for about 3-4 minutes, then remove the fillets and keep warm.
Add the mushrooms to the liquid and simmer for a couple of minutes, then add the spring onions and simmer for another minute, turning them as they are cooking. Drain off the liquid into a clean pan and simmer until you have about 4 tbsp left. Add the lemon juice to taste and toss in the sea aster if using.
To serve, place the mullet onto warmed serving plates and arrange the mushrooms and onions around.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments