Ingredients
(Serves four)

8 small red mullet (100-120g)
4 small tropical bananas (South-east Asian)
1/4 head of fennel
1/4 red bell pepper
1/4 yellow pepper
1/2 courgette
1 Roma tomato
1 container lemoncress
10g garam masala
Maldon salt
1 lime
1tbs vinaigrette (olive oil and balsamic vinegar)
50g unsalted butter

For the jus

1kg red mullet bones
4 shallots
1 crushed garlic clove
Thyme
10cl Noilly Prat
1.4 litres veal jus
1.1 litres red wine
Salt

Method

Fillet the mullet and keep back the bones. Sweat the shallots, garlic and thyme in butter without colouring. Add the bones and leave to sweat covered on the edge of the range for at aleast 30 minutes. Deglaze with Noilly Prat and add the jus and wine. Reduce to a glaze and season.

To prepare the garnish, dice the vegetables into a brunoise (don't use the inside ribs of the peppers). To order, slice the bananas - without removing the skins - and sprinkle both sides with garam masala.

Per portion, colour bananas in beurre noisette and then remove the skins. Season with Maldon salt. Brush the mullet fillets with oil and season with salt on the rounded sides. Cook under the salamander. Season the brunoise with vinaigrette. Sprinkle brunoise over the fillets and finish with lemoncress. Lay fish on the banana and finish with the fish bone and red wine glaze.

by Anne-Sophie Pic