8 fillets of red mullet weighing 150g/5oz per portion
2 butternut squash, diced
3 sprigs thyme
75g/3oz shrimps (peeled but heads left on)
For the farce
3 shallots, finely diced
2 cloves garlic, crushed
50g/2oz flat-leaf parsley
For the salad
100g/31/2oz curly endive
100g/31/2 oz rocket salad
30g/1oz chopped chives
For the dressing
100ml/31/2fl oz oil (half olive and half vegetable)
30ml/1fl oz freshly squeezed lemon juice
30ml/1fl oz balsamic vinegar
Place the squash on a baking tray, season, add the thyme and coat with oil. Heat oven to 180C/350F/ Gas 4 and roast until soft.
Sweat the shallots and garlic. When cooked, allow to cool and mix with the finely chopped herbs.
Lay out the fillets of mullet skin-side down. Season and spread the herb mixture generously over half of the fillets. Place the other half of the fillet on top, making sure both skin sides are facing outwards.
To make the dressing, mix the lemon juice and oil together. Season with salt and pepper, mix 90 per cent of the liquid with the vinegar and add the chives.
Place the red mullet in the oven, at 180C/350F/Gas 4 for six minutes. Fry the shrimps in oil and season.
Place the hot squash in the middle of a plate. Sit the fish on top and place a few shrimps around. Mix the salad and dress with the remaining lemon oil. To finish, place the salad on top of the mullet and spoon the dressing all around. Reuse content