Pan fried Red Mullet, seared oranges, spring onions, whipped clotted cream potatoes

TO PREPARE THE DRESSING

1. Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half.

2. Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice.

3. Push through a fine sieve. The dressing is now ready.  

TO MAKE THE GARNISH 

4. Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun. 

5. The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute. 

TO COOK THE FISH 

6. Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter. 

7. Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes. 

8. The clotted cream mashed potatoes turn the dish into a dream. The potato can be piped or spooned, place the fillets on the potato with the citrus dressing drizzled around.

9. Enjoy!             Recipe by Craig Middleton, The Imperial Hotel, Barnstaple