Red mullet with purple asparagus, mayonnaise, gin and lemon

Andrea Sarri steams red mullet fillets to retain their delicate flavour and texture in his simple starter recipe. He pairs the fish with the iconic Mediterranean flavours of olive and anchovy and adds a note of freshness from a vibrantly green pea purée. The dish is completed with a final punch of flavour from a gin-infused salad dressing which coats the tender spears of asparagus.