Red mullet, summer veggies, sauce vierge

The (2) quartered tomatoes need to be in the oven for 4 hours at 100°C, so start early! First quarter them and sprinkle with salt, pepper, sugar, oil and lemon juice.

3 hours and 45 mins later shave 1/4 fennel on the mandoline.

Cut 1 clove of garlic finely and dry roast a tsp fennel seeds.

Heat 100 ml olive oil and gently fry the garlic. Then add 2 tbsp soy sauce,  1 tbsp Pernod and the fennel seeds.

Boil 4 green asparagus and 12 sugar snaps in 3 mins

In the same time fry some sliced courgette.

Finally panfry 4 fillets of red mullet.

Start plating with the raw fennel, then the greens and tomatoes and finally the fish and the sauce.

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