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Millefeuille of red mullet and plum tomato and potato confit – by Gary Hollihead

11 September 2006

INGREDIENTS

(serves four)

2 slices of bread
3 large aubergines
8 garlic cloves
Thyme
Olive oil
8 plum tomatoes blanched peeled and seeded
Tomato concassé
3 large potatoes
Coriander seeds
Fennel seeds
9 shallots diced
8 red mullet fillets
1 egg white
Chives
Flat parsley
Cabernet Sauvignon vinegar
Salt and pepper

METHOD

Cut the bread into cubes dry and blend. Cut the aubergines in half score with a knife and rub with four cloves of garlic thyme and olive oil. Bake for 45 minutes until soft. Then drain and whizz in the processor. Check the seasoning.

Cut the tomatoes into discs with a cutter. Keep tomato trimmings for the concassé. Slice two potatoes and put them in a mixture of olive oil coriander and fennel seeds two cloves of garlic - blanched and sliced - and six shallots. Stew over a low heat until tender. Drain and reserve the oil for the dressing. Crumble the potatoes into pieces.

To make tomato concassé put trimmings in a pan with the rest of the garlic and shallots. Add chopped chives and parsley. Cook until almost dry and season.

For the potato crisps slice the remaining potato brush with oil and put between sheets of silicon paper and two metal trays. Cook at 180ºC for 15 minutes until golden brown. Brush mullet skin with egg white season and pan-fry skin side down. Combine 3-4 spoons of tomato concassé with the crumbled potatoes. Add a little of the reserved oil and keep warm. Separately heat the aubergine caviare.

To serve put the potato and tomato concassé in a ring. Then put a fillet of mullet on top with a quenelle of aubergine caviare. Place one potato crisp on top then another fillet of mullet with the aubergine caviare and another potato crisp on top. Dot warm tomato and potato around the plate. Dress with an olive oil and Cabernet Sauvignon vinegar dressing.

Gary Hollihead

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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