Difficulty: Intermediate
Red mullet is a prized fish in Provençal cuisine, with many delicious preparations. A simple approach steams the fillets and pairs them with an olive oil dressing enhanced by crushed tomato and fresh basil. This decorative version elevates the dish with vibrant garnishes.
Ask your fishmonger to prepare the red mullet. Brush with olive oil, then season with salt and pepper.
Place in the steamer basket, sprinkle with thyme flowers, and steam over simmering water or fish stock in the lower compartment for 7-8 minutes if filleted or 15 minutes if whole. Adjust stock for aroma without overpowering the fish's delicate flavor.
Meanwhile, halve the zucchini flowers, arrange on an ovenproof plate, brush with egg white, and warm gently over low heat for 10 minutes. Wash and finely slice the zucchini. Rinse and spin dry the mesclun.
Drain the mullet gently and plate. Garnish with zucchini slices, warmed flowers, seasoned mesclun, and fresh basil leaves. Dress lightly with olive oil and sherry vinegar.
Source: Regional Cuisines of France – Provence.
