ingredients

2 shucks of fresh goat cheese
8 fillets of mullet (already lifted and chipped)
80 g of pitted black olives
80 g pine nuts
1/2 clove of garlic
2-3 fennels
Some basil leaves
2-3 pinches of Espelette pepper
Olive oil

Steps

Step 1

In advance. Mix the olives with 5 tbsp. to s. of oil and garlic. At the fork, soften the goat with the chilli. Cut fennel hearts into 1 cm thick slices. In a skillet, sear over medium heat, with a drizzle of oil, 4-5 min on each side. Salt and keep warm.

2nd step

Meanwhile. Preheat the oven to 200 ° C (tea 6-7). In a skillet, lightly brown the red mullet fillets with a drizzle of olive oil: the inside must remain raw. Salt lightly on both sides.

Step 3

Cook. Place the mullet on a baking sheet lined with parchment paper, skin side up. Spread the goat on top, spread the olive puree, sprinkle with pine nuts. Bake 8 min.

Step 4

Serve immediately. Put the red mullet on the slices of fennel, sprinkle a few drops of oil, decorate with a basil leaf.

tips

Just cooking. Be careful not to overcook the fish, which must remain "pearly".

Greedy notes. The association of fresh goat cheese with mullet is amazing but works very well. The fennel brings a little aniseed taste.