Recipe: Poached mullet with horopito

By Grant Allen

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Poached Mullet. Photo / Doug Sherring
Poached Mullet. Photo / Doug Sherring

Serves 6 as an entree

• 2 mullet, scaled and gutted
• 1 tbsp horopito rub
• 1 cup thyme sprigs (save a few for garnish)
• Juice of 1 lemon
• 2 lemons for garnish
• Good drizzle of favourite extra virgin olive oil
• Flaky salt and cracked pepper

1. Bring water to boil in the lower section of a steamer.

2. Cut the mullet into 4 or 5 chunks and place into the steamer on a tray or basket.

3. Sprinkle with horopito rub and fennel sprigs. Steam for no more than five minutes.

To serve, plate up, squeeze lemon juice over the top, pour over a bit of extra virgin olive oil and garnish with fresh fennel sprigs and lemon wedges. Season to taste.

- Herald on Sunday

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