Grilled Coorong Mullet Fillets with Pickled Fennel & Capers
Ingredients
200 gm Angelakis Coorong Mullet Fillets
Olive Oil
Sea Salt
Plain Flour
2 tbls Baby Capers
Black Pepper
Quick Pickled Fennel
2 Small Fennel Bulbs
½ Cup Apple Cider Vinegar
4 tbls Caster Sugar
1 tsp Sea Salt
1 tsp Fennel Seeds
Method
To make the pickled fennel, combined the apple cider vinegar, caster sugar, sea salt and fennel seeds in a small saucepan, heat until the sugar dissolves, cool to room temperature.
Wash the fennel bulbs and remove the outer leaves, cut off the tops and reserve some of the fronds. Cut the bulbs very thinly with a knife or mandolin, place in a bowl, pour over the vinegar mixture and allow to marinate for half an hour in the fridge.
Preheat a large frypan over a medium heat, add 1-2 tbls of olive oil. Season the Coorong mullet fillets with sea salt and lightly dust with flour, shake of the excess and fry skin side down for 2-3 minutes, turn and cook for a further minute.
To serve, drain and place some of the pickled fennel on a plate, top with the mullet fillets, spoon over the baby capers, garnish with the fennel fronds, sprinkle with cracked black pepper and a drizzle of olive oil.
Cook’s Tip
The pickled fennel will keep for 3-4 days in the fridge, it is also delicious served with cheese or cured meats.