Nutrition Facts
2 servings
2
Recipe for Red Mullet Fillet on a Toast with Crushed Tomatoes
A recipe for red mullet filet proposed by Chef Florent Saint-Marc for Marmande tomato. Photo credit: AIFLG.
Ingredients
1 jar Marmande Tomato Sauce
Red mullet fillets
Pitted black olives
Olive oil
Onion
Garlic
Espelette pepper
Mixed greens
Directions
1
In a saucepan, heat a little olive oil and sweat the chopped onion and minced garlic without browning.
2
Add the tomato sauce and let it dry, stirring, until all the liquid evaporates. (Set aside in the fridge).
3
Make a tapenade by blending olives and olive oil.
4
Incorporate the tapenade into the tomato mixture.
5
Toast the slices of country bread. Cook the fish fillets for 2 minutes skin side down and 30 seconds flesh side, seasoning with salt and pepper.
6
Spread the tomato and tapenade mixture on the bread and place the fillets on top.
7
Garnish with a few salad leaves and a drizzle of olive oil.
8
To finish, the little extra: Serve the crushed tomatoes well chilled!
Ingredients
Ingredients
1 jar Marmande Tomato Sauce
Red mullet fillets
Pitted black olives
Olive oil
Onion
Garlic
Espelette pepper
Mixed greens
Directions
Directions
1
In a saucepan, heat a little olive oil and sweat the chopped onion and minced garlic without browning.
2
Add the tomato sauce and let it dry, stirring, until all the liquid evaporates. (Set aside in the fridge).
3
Make a tapenade by blending olives and olive oil.
4
Incorporate the tapenade into the tomato mixture.
5
Toast the slices of country bread. Cook the fish fillets for 2 minutes skin side down and 30 seconds flesh side, seasoning with salt and pepper.
6
Spread the tomato and tapenade mixture on the bread and place the fillets on top.
7
Garnish with a few salad leaves and a drizzle of olive oil.
8
To finish, the little extra: Serve the crushed tomatoes well chilled!
Notes
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