Stilton, bacon, and asparagus work beautifully with the Mullet to create something delicious
Start by making the vinaigrette. Heat the oil in a non-stick frying pan and fry the bacon and shallot for 2 minutes. Remove from the heat and add the white wine vinegar and parsley. Mix together and set aside.
Cook the asparagus in boiling water until tender – around 4-5 minutes – then drain.
Heat the oil in a frying pan over a medium heat. Add the mullet fillets, skin side down and cook for 2-3 minutes, pressing the fish down gently when it starts to curl up so that the whole fillet remains in contact with the pan. Flip the fish over and cook on the other side for 1-2 minutes until cooked through.
Place the asparagus on 2 serving plates, scatter over the Stilton and egg and spoon over the warm vinaigrette. Top with the fish and serve.