Potato Halves Garnished with Red Mullet and Mayonnaise
For the potatoes: Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain the potatoes and cut in half lengthwise.
For the red mullet: Season the red mullet with salt and pepper to taste. Place in a steamer and set over a pot of simmering water.
For the mayonnaise: In a bowl, whisk the egg yolk, oil and mustard together until very thick and creamy, like mayonnaise. Season with salt and pepper to taste. Peel and press the garlic, and stir into the mayonnaise. Stir in the saffron and allspice.
For serving: Place the potato halves on a platter. Spread the mayonnaise on top of each potato and top with a red mullet. Serve garnished with basil or parsley if desired.