Red mullet with tapenade and a fennel salad

Red mullet with tapenade and a fennel salad

Filets de rouget poêlé à la tapenade, salade de fenouil

By
From
Taste le Tour
Serves
2

From the Provence region by Philippe Mouchel

Red mullet is a really tasty fish and greatly loved by gourmets. It goes well with strongly flavoured ingredients such as olives, anchovies and fennel. I love it.

Ingredients

Quantity Ingredient
80g black olives, pitted
1 teaspoon capers
3 anchovy fillets
4 tablespoons olive oil
1 garlic clove, finely chopped
3 basil leaves, finely chopped, plus 3 whole leaves
1 lemon, juiced
1 bulb baby fennel, trimmed and finely sliced
1/4 red onion, finely sliced
4 cherry tomatoes, quartered
2 sprigs fennel leaves, chopped
salt
freshly ground black pepper
6 fillets red mullet

Method

  1. To make the tapenade, combine the black olives, capers and anchovy fillets in a small food processor and blend to a paste. Continue blending while adding 1 1/2 tablespoons of the olive oil. Transfer the paste to a bowl and stir in the garlic, chopped basil and the juice of a little less than half a lemon. Set aside.
  2. Place the fennel, red onion and cherry tomatoes in a bowl. Roughly tear the 3 whole basil leaves and add them to the bowl with the chopped fennel leaves. Season with a little salt and pepper, 1 tablespoon of olive oil and the juice of ½ lemon. Mix well and put aside.
  3. Heat the remaining tablespoon of olive oil in a non-stick frying pan over a medium–high heat and cook the red mullet fillets, skin side down, for 2 minutes. Turn the fish and cook for 10 seconds.
  4. Divide the salad between 2 plates. Arrange 3 fish fillets on each salad and top with a little tapenade. Serve straight away.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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