Grey mullet has a distinctive, almost earthy flavour which works well with robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic.
In this recipe Simon Hulstone uses the fish as the centrepiece to a wonderfully simple recipe. And once you're familiar with making a sauce vierge, you'll find it the perfect accompaniment to many other fish dishes you cook.
Link to full recipe (courtesy of greatbritishchefs.com)
Whilst greatbritishchefs.com rates this recipe as 'Easy', we've rated it as 'Moderate', just because of the total preparation/cooking time.