Mullet on Toast with Pickled Onion, Pine Nuts, Currants and Parsley Oil

grilled-mullet-toastI have a real obsession with toast. If you can’t eat it on toast, I’m not interested. It can be the perfect breakfast, lunch, light dinner, appetizer. Toast can do it all!

A couple of weeks ago I came home from a Stradbroke Island weekend away with a big bag of treasure. Straddie prawns, bugs and fish. The fish of choice was fresh caught Straddie Mullet. It doesn’t get any better. Well, actually, it did. I put it on toast.


Mullet Toast with Pickled Onion, Pine Nuts and Currants
Serves 4 as snack or entree
  • 4 slices of rye or sourdough
  • ½ cup aioli
  • 1 pinch of saffron threads
  • 4 fresh mullet fillets (can you believe I didn't get a photo of the beautiful fish fillets, going to have a word with myself)
  • 1 small red onion, sliced into rings
  • ⅓ cup white vinegar
  • 1 tbs water
  • 3 tbs caster sugar
  • ¼ cup currants
  • ¼ cup toasted pine nuts
  • ½ cup olive oil
  • ½ bunch parsley
  1. To begin, get your onions pickling. Mix the vinegar, sugar and water until the sugar has dissolved. Add sliced red onion. Set aside to pickle, mixing around occasionally.
  2. For the aioli, place the saffron in about 1 teaspoon of boiling water and allow to steep for 5 minutes. Add the water and threads to the aioli, mix well. Set aside.
  3. To make the parsley oil, blanch the parsley in boiling water for 10 seconds. Drain. Add to a food processor with the olive oil and waz until broken down as much as it can. Strain through muslin cloth and set aside.
  4. The fish is just prepared very simply, rubber with a little olive oil and salt. Grill on a hot BBQ over a naked flame until cooked. About a minute or so on each side. Place on a board and loosely cover with foil until you are ready to assemble.
  5. Oil your bread and then toast, you can do this on a griddle pan, in the toaster or on a clean part of the BBQ.
  6. Then you are ready to assemble. Generously slather your bread with aioli, place on top your grilled fish, sprinkle with onion, currants and pine nuts and then drizzle with parsley oil. Enjoy. Yum!


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