Red mullet in the sun

Also called goatfish, or rouget in French, red mullet is a rock fish whose tender flesh is an absolute delight. It gets its name from the orange tints of its scales, making it easily recognisable at fishmongers’ stalls. Red mullets can now be found year round, although autumn is the best season to enjoy them.

This recipe includes a side of sunny vegetables with the flavours of Provençal ratatouille – a splendid way to prolong the golden tastes of summer in your kitchen.

2 whole red mullets or 4 fillets

For the olive crumble:

• 50g green olives, pitted and diced
  
• 80g butter at room temperature
  
• 60g parmesan
  
• 60g flour
  
  

For the ratatouille coulis:

• 30g shallots
  
• 120g courgettes (zucchini)
  
• 120g aubergines (eggplant)
  
• 70g red peppers
  
• Half a red onion
  
• 600g tomatoes
  
• 80ml olive oil
  
• 50ml white wine
  
• 2 garlic cloves
  
• 1 bouquet garni
  
  

For the baby vegetables:

• 24 baby carrots
  
• 6 baby aubergines
  
• 6 baby courgettes
  
• 12 radishes
  
• Juice of one lemon
  
• 1 bouquet garni
  
• 1 tablespoon honey
  
• 1 teaspoon Espelette pepper

For the olive crumble:
Combine the olives, butter, parmesan and flour. Bake in a 180°C oven for 15 minutes.

For the ratatouille coulis:
Chop all the vegetables.
Lightly sauté the shallots, then add the courgettes, aubergines, red peppers and red onion.
Add the tomatoes, olive oil, white wine, garlic and bouquet garni.
Let simmer. When done, remove the bouquet garni and allow the mixture to cool.
Blend the vegetable mixture until smooth.

For the red mullet:
Dress the fish, then bake at a low temperature (80°C) until done.

For the baby vegetables:
Trim the carrot tops, then roast the carrots in the oven with the lemon juice, honey and Espelette pepper.
Cut the mini aubergines and courgettes in half lengthwise, score the flesh side with a knife, and then pan-sear the vegetables until golden.
Blanch the radishes and then sauté them.

To serve:
Pass a kitchen blowtorch over the fish immediately before serving.

Be sure to buy the freshest red mullet you can find: brightly coloured skin, eyes not sunken in. If you will not be cooking it the same day, do take the time to scale and clean the fish, then dry the fillets and place them in the refrigerator.