This dish from Newington Green's Perilla ticks all the flavour boxes: delicate sweetness from the red mullet, saltiness from the lardo, bitterness from the radicchio leaves, and umami from the kombu sauce – and you can whip it all together in about half an hour. Easy.

Ingredients

  • 2 fillets of mullet
  • A head of radicchio
  • A mixture of radicchio leaves
  • 1 slice of lardo
  • 1 piece of kombu seaweed
  • A few sprigs of wild fennel
  • A few leaves of purple and green basil
  • ½ pomegranate
  • 1 tbsp sherry vinegar
  • 1 tbsp good olive oil
  • 1 tbsp vinaigrette

Method

  1. Infuse the kombu in 100ml of water at 60°C for an hour
  2. To make the sauce, grill the head of radicchio in chunks on both sides until black, then blend half into the kombu stock with the pomegranate seeds. Pass through a sieve, add the olive oil, and season with lemon juice. 
  3. Chop the remaining grilled radicchio finely and season with sherry vinegar, olive oil, salt and pepper.
  4. Grill the mullet until just cooked; spoon on a teaspoon of the chopped grilled radicchio and lay a few sprigs of wild fennel on top.
  5. Place the lardo on top and melt it quickly under the grill.
  6. Make a salad with the mixed radicchio leaves and basil, then dress with the vinaigrette.
  7. Warm the sauce and drizzle over the plate. Then place the cooked mullet on top, and scatter over the radicchio and basil leaves.

Recipe by chef Ben Marks; perilladining.co.uk