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Ingredients

• freshly ground salt and black pepper
• 4 small red mullet, about 200g each
• 2 tbsp olive oil
• freshly squeezed lemon juice
• 4 large fresh scallops, horizontally halved

• 15 g unsalted butter
• 450 g waxy new potatoes
• 1 tbsp chopped black olives
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• black pepper

• 2 plum tomatoes
• 50 g courgettes, liced and boiled
• 50 g broad beans, shelled

• 25 g flat leaf parsley
• 25 g basil
• 50 g mint leaves
• 1 clove garlic
• 1 tsp capers
• 1 tinned anchovies
• 2 tbsp red wine vinegar
• 200 ml extra virgin olive oil
• 1 tsp Dijon mustard
• black pepper

• 20 g black olives, toned and finely chopped
• 1 tbsp parsley

Description

Impress Your Guests With Anton Edelmann's Elegant Dish, Combining Red Mullet And Scallops With Crushed Potatoes And Flavourful Salsa Verde

UK TV