Elegant Red Mullet with Black Olive Crust, Asparagus Tips, and Olive Oil

• 10 red mullet fillets
• 220 g pitted black olives
• 15 g pink garlic (from Lautrec)
• 45 g anchovies in salt
• Olive oil
• Salt, pepper
• Butter
• 30 green asparagus
• 1 teaspoon grated parmesan cheese

1. Mix the black olives with the garlic, anchovies, and a dash of olive oil. Coat the red mullet fillets skin-side down with this mixture and chill.
2. Peel the asparagus, trim tips to 3 cm, and boil until al dente. Sauté in frothy butter, then add parmesan and season with salt.
3. Bake the red mullet fillets at 135°C for about 3 minutes.
4. On small plates, arrange asparagus tips followed by half a fillet per serving. Drizzle with olive oil.
5. Garnish: Dehydrated zucchini slices.

Ideal for aperitifs. Source: Goûtisme en trilogie, Thuriès Gastronomy Magazine.