Compote of Tomatoes with Saffron and Grilled Red Mullet

Basil oil:

Grilled red mullet:

Fillet the red mullet and remove the bones with tweezers.

In a frying pan with clarified butter at high temperature, roast on the skin side to begin with. When the skin of the mullet is nicely seared red, turn the fillets to the other side and roast on low heat.

Garnish:

Work the cherry tomatoes with the Bunsen burner flame, peel them off and cook them in a tiny bit of olive oil. Put some compote in the middle of the plate form. It can be cooled and served warm. Place the red mullet fillet on top. Put a cherry tomato as garnish on each plate. Decorate with the basil leaves and basil oil.

Wine Tip:

Perl/Moselle

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