4 md Red Mullet; Scaled And
-Filleted
2 sm Or 1 Large Head Fennel
1 Gen. Tablesp Basil; Finely
-Chopped
1/2 tb Parsley; Finely Chopped
1 ts Capers; Finely Chopped
1 Clove Garlic; Crushed
5 tb Extra Virgin Olive Oil
1 tb Tomato Puree
1 pn Sugar
250 g Puff Pastry
Salt And Pepper
Season the red mullet fillets and set aside. Trim the fennel, reserving the
feathery fronds to use as a garnish. Halve the fennel lengthwise, then
slice finely. Put into a pan with one tablespoon of the oil, one tablespoon
of water and a little salt. Cover and sweat gently for 5 to 10 minutes
until tender. Drain and reserve. Mix the basil, parsley, capers, garlic,
tomato puree and sugar with 1 1/2 tablespoons of olive oil. Roll the puff
pastry out very thinly and cut out 4 x 20 cm circles. Lay them on oiled
baking sheets and prick. Brush or smear the olive oil and herb mixture over
the circles, leaving a 1 cm border all around the edge. Now divide the
fennel between the circles – it should cover them more or less, but don’t
heap it up. Cut the fillets into strips, wipe them dry and arrange skin
side up over the fennel, pressing down gently. Brush the red mullet, fennel
and edges of pastry with olive oil.
Bake at 230 C or 450 F for 5 minutes, whip out of the oven, brush the edges
of the pastry with olive oil again, then return to the oven for a further 5
minutes until the fish is just cooked through. Serve immediately, scattered
with fennel greenery.
Yields
4 Servings