Red mullet, sauce vierge

Toast a tsp of fennel seeds in a dry pan. Set apart.

For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp  Ricard. 

Add fennel seeds. Keep warm.

De-skin a tomato, remove the seeds and cut into small cubes.

Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.

Serve as shown, with tarragon.

(My favourite Rick Stein recipe)

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