450g red mullet filleted (each fillet cut into two lengthways)
12 tails of medium sized langoustine blanched and peeled
100g rocket salad wilted
200g melon (charantais galia watermelon) sliced
8-year-old balsamic vinegar as required
Extra virgin olive oil
Herb oil as required
Sauté red mullet and langoustine tails in olive oil until cooked and caramelised.
Place the mullet on top of the wilted rocket.
Pan-fry melon quickly and deglaze with balsamic vinegar.
Arrange melon and langoustine alternatively on plate and dress with balsamic. Then dress mullet with extra virgin olive oil and run herb oil down middle of plate.