Hugh Fearnley-Whittingstall
If you’ve ever admired Hugh’s grey mullet, you’ll love this version from River Cottage
Watch the video of the River Cottage team making mullet carpaccio and this barbecued mullet
Serves 2-4, depending on the size of the mullet
1. Get your barbecue good and hot.
2. Rub a little oil on to both sides of each fish fillet. Season well with salt and pepper and sprinkle on some thyme leaves, patting them on to the flesh.
3. Put on to the hot barbecue, skin side down, and leave to sizzle for a couple of minutes, then cover with an upside down frying pan (you’re creating a mini oven) and cook for a few minutes more, just until the flesh is opaque all the way through. Serve straight away.
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