Hugh's Grey Mullet, Puy Lentil And Parsley Salad

Hugh's grey mullet, puy lentil and parsley salad

Serves 4


  • 200g puy lentils
  • 1 bay leaf
  • ½ an onion, peeled
  • 1 garlic clove, peeled and halved,
  •  parsley,chopped
  • 3-4 cooked grey mullet fillets (or 400-600g other leftover cooked, meaty white fish) flaked
  • ½ a red onion, very thinly sliced


For the dressing:

  • 1 tbsp capers, drained and rinsed
  • 2-3 anchovy fillets, drained
  • 3 tbsp rapeseed or olive oil
  • 2 tsp cider vinegar,1 tsp English mustard, 1 tsp caster sugar
  • salt and freshly ground pepper


  1. Put the lentils, bay leaf, onion half and garlic in a pan. Add cold water until the ingredients are covered by about 1cm, then bring to the boil. Reduce the heat and simmer until the lentils are just cooked, but still al dente – about 20 minutes. Drain, and discard the bay leaf, onion and garlic. 
  2. To make the dressing, chop the capers and anchovies finely together. Put them in a jam jar with the oil, vinegar, mustard and sugar. Screw on the lid, give it all a good shake. Taste, and season if necessary (the capers and anchovies will already have contributed plenty of salt). 
  3. Toss the warm lentils with the dressing, then lightly toss in the chopped parsley and the flaked fish. Transfer to a serving dish, sprinkle with the chopped red onion and serve. 

You'll find Hugh's version in The River Cottage Fish Book or online

And here's Gordon Ramsay and his friend Nico whipping up something very similar in about 90 seconds