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Seared Red Mullet with French Beans and Black Olive Dressing

11 September 2006

INGREDIENTS

(Serves four)

200g French beans
4 tomatoes
4 diced shallots
120ml extra virgin olive oil
3 cloves of garlic
12 oil-marinated anchovies
100g capers
150g stoneless black olives
Salt and pepper
1/2 bunch of fresh basil
3tsp chopped parsley
160g red mullet (per portion)

METHOD

Lightly boil French beans in salted water until al dente. Refresh in cold water. Blanch peel and deseed tomatoes and cut into thin batons. Lightly sweat shallots in 20ml of olive oil then mix all three ingredients in a bowl.

To prepare the tapenade place garlic cloves in a liquidiser and blend adding the anchovies capers olives and salt and pepper to season. Ensure that the texture remains lumpy.

Preheat oil in a fryer to 150íC and fry basil until crisp. Place the basil on kitchen towel to drain excess oil. Repeat process with parsley sprigs.

Lightly season red mullet then place in a separate pan and cook both sides until crisp and golden brown making sure the fish remains moist and delicately cooked.

To serve arrange the mullet in the centre of the plate and alternate with layers of beans dressed with tapenade.

Garnish with crispy herbs.

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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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