A DELICIOUS dish full of flavours from meaty mullet and tasty vegetables.
Ingredients (serves four):
8 fillets of red mullet (pin boned)
220g chopped leeks
110g spring onions, finely shredded
2tbsp ground nut oil
12 leaves of Belgian endive/chicory
1tsp Dijon mustard
2tbsp white wine vinegar
8tbsp olive oil
2 sprigs rosemary
Salt & pepper
2tbsp vegetable stock
2tbsp chopped chives
Rub the fillets in 1tbsp ground nut oil, heat 1tbsp ground nut oil in a griddle pan and gently fry the red mullet fillets, skin side down until cooked through. Season.
Heat 1tbsp olive oil in another pan and gently cook the shredded leeks and onions, add the vegetable stock, cook until evaporated and season.
Place a separate pan on a gentle heat with 7tbsp olive oil and rosemary in to infuse for a few minutes, mix mustard with vinegar, strain, add chives and season.
Put leeks and spring onion in centre of plate, decorate with endive leaves and lay fish on top. Dress the dish with the rosemary oil dressing.