Difficulty:[usr 3]
There are several recipes for cooking these magnificent little fish that are red mullets. One of the simplest is to steam the fillets and serve them with an olive oil dressing enriched with crushed tomato and fresh basil. Here is a particularly decorative recipe.
Ask the fishmonger to prepare the red mullet. Brush them with olive oil, salt and pepper.
Place them in the simmering basket of a steamer and sprinkle them with the thyme flower. Pour water or fish stock into the lower part. You can increase the proportion if you like this aroma, but also do not hide the scent of fish. Steam the fish for 7 to 8 minutes if filleted, 15 minutes if whole.
Meanwhile, cut the zucchini flowers in half. Place them on an ovenproof plate and brush them with egg white. Heat them for ten minutes over very low heat. Slice the courgettes very finely after having washed and dried them. Wash the mesclun and spin dry.
Gently drain the red mullets and arrange them on serving plates. Arrange the zucchini slices as a garnish with the flowers and the seasoned mesclun. Add the basil leaves as a garnish and serve.
Source:Regional Cuisines of France . Provence.
