Seared Red Mullet with Pea Mlange, Wild Asparagus, and Pickled Cucumber

Discover the vibrant flavors of the sea and spring in this stunning dish! Crispy-skinned red mullet pairs perfectly with creamy pea pure, smoky bacon, and zesty pickled veggieselevate your dinner with this intermediate-level recipe that's sure to impress.

Difficulty: Intermediate
Servings: 4
Nutritional Information Per Serving (1 of 4): Calories 801, Total Fat 35 g, Saturated Fat 12 g, Carbohydrates 56 g, Dietary Fiber 14 g, Sugar 30 g, Protein 55 g, Cholesterol 129 mg, Sodium 2076 mg
Total Time: 1 hour 35 minutes
Active Time: 1 hour 10 minutes

Ingredients

3/4 cup mirin
1/4 cup fish sauce
1/4 cup granulated sugar
2 teaspoons sambal oelek
1 clove garlic, crushed
1 English cucumber, sliced diagonally about 1/4-inch thick
1 bulb fennel, sliced 1/4-inch thick
Kosher salt
4 cups frozen English peas
1 cup sugar snap peas, trimmed
1 bunch wild baby asparagus, ends removed
6 spring onions
3 tablespoons crme frache
1 tablespoon tahini
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 3/4 cups chicken stock
1 tablespoon roughly chopped lovage
1 tablespoon roughly chopped fresh mint
6 bacon slices, cut into lardons
1 tablespoon unsalted butter
3/4 teaspoon fennel pollen
Zest and juice of 1 lemon
Four 6-ounce red mullet fillets, skin on
1/4 cup micro fennel
1/4 cup micro mint

Special Equipment:

Cheesecloth; kitchen twine

Make the cucumber pickle: In a large bowl, whisk together mirin, fish sauce, sugar, sambal oelek, and crushed garlic until fully incorporated. Add cucumber and fennel slices, ensuring they are completely submerged. Let sit for 15-20 minutes, or up to an hour, for bold, tangy flavors.
Prepare vegetables: Bring a large pot of salted water to a boil. Bundle English peas in cheesecloth tied with twine, blanch 2-3 minutes until warmed, then shock in salted ice water. Blanch sugar snap peas, wild asparagus 2-3 minutes, and spring onions 1 minute; shock and drain all. Slice onion whites thinly, chop greens roughly, and halve sugar snap peas diagonally for garnish.
Make the pea pure: Blend half the English peas, all sugar snap peas, onion greens, crme frache, tahini, olive oil, salt, and 1 1/2 cups stock until smooth. Add lovage and mint; pulse to incorporate. Set asidethis silky base ties everything together!
Saut the bacon and vegetables: Render bacon lardons in a cold skillet over low heat until crisp, about 5 minutes; drain on towels. In bacon fat, saut onion whites, remaining peas, and sliced snap peas 2-3 minutes. Add 1/4 cup stock, asparagus, butter, 1/4 teaspoon fennel pollen, lemon zest, and salt. Stir in bacon; remove from heat.
Cook the fish: Score skins with three shallow slits; pat dry and season with salt and 1/2 teaspoon fennel pollen. Heat oil in a nonstick skillet over medium-high until shimmering. Press fillets skin-side down (use another pan for contact); cook 3-4 minutes until crisp, flip, and finish 1 minute. Rest on a rack.
Prepare microgreen garnish: Toss micro fennel and mint with lemon juice and olive oil for a fresh pop.
Serve: Swipe pea pure on plates, top with sauted veggies and bacon, add pickles. Place fish skin-up, garnish with asparagus tips and microgreens. Dive in and savor the harmony of textures and tastes!