I was recently in France, and at one of the restaurants I had the most tasty succulent Red Mullet. Here is the recipe I tried at home to try replicate that gorgeous meal.
2 sm Or 1 large red mullet
1 Clove garlic
6 Ripe tomatoes
4 Sprigs basil
100 ml Olive oil; (3 1/2fl oz)
2 Red peppers
2 Yellow peppers
110 g Butter
Ratatouille Sauce Preparation
Rougly dice all the vegetables.
In a large thick bottomed pan heat the olive oil and soften the shallots and garlic until transluscent.
Add the peppers, then aubergine and lastly the courgette.
In a seperate pan, fry the red mullet fillets for 30 seconds either side.
Season with lemon juice and salt and pepepr.
Puree the tomatoes whole and pass through a fine sieve.
Warm through in a saucepan and whisk in the butter until a velvety texture is reached.
Add the shredded basil and pour onto the fish and vegetables.
Serve – warm.
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