Ingredients
(Serves four)
16 sun-blushed cherry tomatoes
Sea salt
2tsp sugar
2 cloves garlic
Sprig thyme
1tsp orange rind
80ml extra virgin olive oil
400g green beans
1 shallot
2tbs Champagne vinegar
1kg red-skin potatoes
3tbs fresh young thyme leaves
20g butter
100ml vegetable stock
4 x 150g grey mullet fillets
2 bay leaves
To garnish: black olive purée, Venus clams
Method
Blanch, peel and cut the cherry tomatoes in half then season with sea salt, sugar, garlic, thyme, orange rind and 10ml extra virgin olive oil. Allow to slow-cook in a plate warmer or under a heat lamp for six to eight hours. Blanch the green beans and refresh in iced water. Julienne the shallots and marinate in Champagne vinegar then use to dress beans. Thinly slice the red skin potatoes and wash to remove starch. Boil until soft then liquidise with 1tbs of thyme leaves and a good-quality, light extra virgin olive oil (I use a blend of Ogliarola and Cellina di nardo olives, which results in a very light, fruity oil, acidity 0.35%), a small amount of butter and as much of the vegetable stock as needed to acquire the correct consistency. Add extra olive oil to help emulsify the sauce when blending. Season the grey mullet fillets with a drizzle of fruity olive oil, thyme, a half torn bay leaf each and salt. To cook the fish we use vacuum pouches and cook them for six minutes at 82°C in a water bath, then rest for two more minutes. (Please note that only the very best and freshest fish are suitable for poaching.)
Serve with sun-blushed tomatoes, good-quality black olive purée and maybe garnish with a few Venus clams.
Santino Busciglio, head chef, Number Twelve Restaurant
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