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SNAZZY PICKLED RED MULLET WITH SHALLOTS & CARROTS

Ingredients
4 x 75g red mullet fillets (scaled)
1 medium carrot (peeled & thinly sliced)
3 shallots (peeled & finely sliced)
Salt & pepper
10 coriander seeds
250g caster sugar
400ml white wine vinegar
1 bay leaf
2 sprigs thyme
1 pinch saffron
100ml olive oil
Garnish
Selection of soft herbs eg chervil, flat leaf parsley, coriander

Method:
1. Pan fry the mullet fillets (skin side down) for a couple of minutes, then remove from the pan.
2. Place in a shallow dish and cover with the sliced carrot and shallots.
3. Bring the remaining ingredients to the boil, simmer for one minute then pour the liquid over the mullet, cover with cling film and leave for twenty minutes or until firm to the touch.

To Serve:
Place on a plate, garnish with a few soft herbs and drizzle with the cooking liquor.

Drink Suggestion:
Black Velvet. Draught flow Tin Guinness. Top off with champagne or a dry cider. Very nice. Drink it by the pint.