Pan-fried red mullet, baked pink fir potato, crab and saffron aioli

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Bryn Williams

Ingredients

For the potatoes

  • 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

For the sauce

  • 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

For the aioli

  • 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

For the red mullet

  • 1 tbsp olive oil
  • 2 red mullet fillets, pin-boned
  • salt and freshly ground black pepper