Red mullet with tiger prawn and tarragon ravioli and a sauce vierge

Red mullet with tiger prawn and tarragon ravioli and a sauce vierge Method 1. Heat a heavy-based frying pan until hot. Add the chopped tiger prawns and fry briefly until the prawns turn opaque.

Mix together the chopped prawn, tarragon, parsley, sun-dried tomato and ricotta in a pan, take the pan off the heat and add the tarragon, parsley, dried tomato and ricotta.

Place a spoonful of the prawn mixture each in the centre of eight wonton skins. Brush the edges with beaten egg and top with the remaining wontons, sealing the edges well. Use a small circular cutter to cut out circular ravioli.

Heat the olive oil in a saucepan. Add the diced tomatoes, shallots and lemon juice and cook, mixing, to make a sauce vierge.

Bring a saucepan of salted water to the boil. Add the ravioli and poach for 3 minutes. Drain.

Meanwhile, heat a heavy-based frying pan until very hot. Sear the red mullet fillets for a minute on each side.

Place the seared red mullet fillets on four warm serving plates. Top each portion with two ravioli and pour some sauce Vierge around the plate. Serve at once.