In my kitchen

FRANCES Atkins’s Red mullet with pickled cucumber
By The Newsroom
Published 3rd Oct 2011, 01:00 BST

You will need

INGREDIENTS: 4 fillets of small red mullet, 150g chick peas soaked overnight in water, 1 zest of lemon, 1 zest of orange, 1 zest of lime, 4 tomatoes cut into quarters, deseeded, 16 approx. fresh green almonds, ½ cucumber, 12 black olives stoned and cut up, ¼ litre of olive oil, 50g butter, tablespoon of cream, handful chopped thyme, 200g caster sugar, 8 basil leaves.

Method

* For the red mullet

Descale and pin bone thoroughly. Season and rub with olive oil.

* For the chick pea

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Throw away the water that they are soaked in and cook in fresh boiling salted water until very soft. Remove skins while still warm. Place in food processor and make purée with oil, seasoning and chopped thyme.

* For the zest of orange, lime and lemon

Peel the fruit thinly and cut into thin strips. Juice each fruit, sieve and make a syrup with sugar. Reduce until thick, but not caramalised, add zest and leave to steep.

* For the tomato

Skin, cut into quarters and deseed. Spread the quarters on a cooling rack and sprinkle sugar, salt and a few basil leaves. Semi dry in a warm place until the seasoning and leaves have infused into the tomato petals. (This job needs to be done the day before or first thing in the morning).

* For the green almonds

Peel and skin, leave whole. It is important to have fresh almonds and not dried because of the texture.

* For the cucumber

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Peel and deseed, cut into thick slices (2ml) and put in white vinegar and sugar mixture. (pickle)

To assemble the dish

Dice the tomato petals and mix with the citrus zest and chopped black olives.

Pan fry the red mullet skin side down in a non stick pan with a little olive oil.

Spoon the warmed chick pea purée on the plate.

Place pickled cucumber on the plate.

Place red mullet on top of cucumber.

Place remainder of cucumber on top.

Place on tomato and citrus mixture.

Finish with the almonds.

Christine Austin recommends: For this carefully balanced fish dish head for the bright leafy flavours of Sensas Sauvignon 2010 from the Côtes de Gascogne (Majestic £7.49) or go for the smooth, rounded, nectarine and white peachy notes of Mud House Pinot Gris 2010 from New Zealand (£8.99 Roberts and Speight 01482 870717).