Ingredients

• 2 pink fir potatoes
• 1 lemon
• juice only
• olive oil
• for drizzling
• 2 cooked crab claws
• meat picked
• shells discarded
• 1 tbsp finely chopped sea parsley
• salt and freshly ground black pepper
• mullet bones
• from 2 red mullets (ask your fishmonger)
• 3 tomatoes deseeded
• 75g/2½oz butter
• 1 sprig tarragon
• 150ml/5fl oz red wine
• 400ml/14fl oz chicken stock
• 2 free-range egg yolks
• 1 tbsp English mustard
• 25ml/1fl oz white wine vinegar
• 250ml/9fl oz veg oil
• 1 lemon
• juice only
• 1 garlic clove
• crushed
• pinch saffron
• soaked in warm water
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 red mullet fillets
• pin-boned
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Season the potatoes with salt and pepper and bake in the oven for 25 minutes
• or until cooked through. Allow to cool
• cut a criss-cross on the top of the potato
• add the lemon juice
• drizzle with olive oil and season with salt and pepper. Top with the crab meat and sprinkle with sea parsley.
• To make the sauce
• roast the mullet bones in the oven for 3–5 minutes. Transfer to a saucepan
• add the tomato
• butter
• tarragon
• wine and stock and bring to the boil. Blend in a food processor and then pass through a fine sieve into a clean pan. Bring to the boil and simmer for 5–8
• until the volume of the liquid has reduced by half.
• To make the aioli
• place the yolks
• mustard and vinegar into the bowl of a clean food processor. Use the whisk attachment to whisk together for a minute
• then gradually add the oil. Season with lemon juice
• salt and pepper. Add the garlic and saffron and mix well.
• To make the mullet
• heat the oil in a frying pan and pan-fry the red mullet skin-side down for 2 minutes. Turn the fish over and cook for a further minute. Season with salt and pepper.
• To serve
• place the warm potato on a plate
• place the mullet fillets to the side
• spoon some of the aioli onto the plate and finish with the sauce.