Ingredients Jump to Instructions ↓

  1. 3 beefsteak tomatoes

  2. Olive oil, for sauteing

  3. 2 garlic cloves , chopped

  4. Thyme

  5. Bay leaf

  6. 6 cups shellfish stock or chicken stock

  7. 20 baby fennel bulbs

  8. 20 pink radishes

  9. 1 3/4 ounces capers

  10. 1-ounce anchovies

  11. 3 1/2 ounces black olives

  12. 1 garlic clove, chopped

  13. 3 1/3 tablespoons olive oil

  14. 10 red mullets,

  15. 9 ounces each Salt and pepper

  16. Lettuce bundle, for each serving

  17. 2 teaspoons lemon dressing, for each bundle

  18. 1 black radish , sliced, for each serving

Instructions Jump to Ingredients ↑

  1. Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock . Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes.

  2. Prepare the tapenade: blend together all tapenade ingredients.

  3. Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through.

  4. Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around.


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