Red mullet with a ratatouille sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Or 1 large red mullet |
| 1 | Clove garlic | |
| 6 | Ripe tomatoes | |
| 4 | Sprigs basil | |
| 100 | millilitres | Olive oil; (3 1/2fl oz) |
| 2 | Lemons | |
| 2 | Shallots | |
| 1 | Courgette | |
| 2 | Red peppers | |
| 2 | Yellow peppers | |
| 1 | Aubergine | |
| 110 | grams | Butter; (4 oz) |
Directions
Rougly dice all the vegetables. In a large thick bottomed pan heat the olive oil and soften the shallots and garlic until transluscent. Add the peppers, then aubergine and lastly the courgette. In the same pan fry the red mullet fillets for 30 seconds either side. Season with lemon juice and salt and pepepr.
Puree the tomatoes whole and pass through a fine sieve. Warm through in a saucepan and whisk in the butter until a velvety texture is reached. Add the shredded basil and pour onto the fish and vegetables. Serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.