Thicklip grey mullet fillet

with crispy vegetables and green tea

by Francois Pasteau


icon_person 4 people     icon_person 25 minutes


In a teapot, make the green tea, then add the diced candied ginger and allow to cool.

Slice the carrots and the beets into thin strips using a mandoline slicer, then chop the fennel into small pieces.

In a frying pan, cook the fillets skin-side down. Once the skin is crisp and the fillet is almost cooked through, turn it over and remove the pan from the heat.

Warm up the tea infusion and heat olive oil in a frying pan. Add the carrots, beets, then fennel. Stir quickly and cook, keeping the vegetables crisp. Add sesame oil, chopped garlic and chopped fresh ginger.

Transfer the vegetables to a dish. Place the fillets over them and pour the ginger-infused tea all over and enjoy warm.


1kg grey mullet (ask your fishmonger to scale and fillet the fish)
100g carrots
100g yellow beetroot
100g Chioggia beets
100g fennel
1 garlic clove
5g fresh ginger
1 tbsp olive oil
1 tbsp sesame oil
50g candied ginger

Francois Pasteau is President of French NGO SeaWeb, and an award-winning ambassador for sustainable fish. Since 1995 he has been the chef and restaurateur of L’Epi Dupin. Established in the 6th arrondissement of Paris, his restaurant is known for its daily changing menus.

Mullet’s story

Learn more about mullet and other stories beneath your plate.