Meals and Courses

Red Mullet with Warm Potato and Watercress Salad

cook 20 mins
  • 500 g (1 lb) new potatoes, halved
  • 2 tablespoons mayonnaise
  • 1 tablespoon natural yogurt
  • 2–3 teaspoons creamed horseradish
  • 1 tablespoon chopped parsley
  • 2 tablespoons olive oil
  • 4 red mullet fillets
  • 25 g (1 oz) watercress
  • salt and pepper
  • Cook the potatoes in a saucepan of boiling water for 12–15 minutes until just tender.
  • Meanwhile, mix together the mayonnaise, yogurt, horseradish and parsley in a large bowl, then season well.
  • Heat the oil in a frying pan, add the red mullet and cook for 2–3 minutes on each side or until cooked through.
  • Drain the potatoes, add to the mayonnaise mixture and mix well. Stir in the watercress.
  • Divide the potato salad between 4 plates, then top with the fish, pouring the oil from the pan around the plates.
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