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Red Mullet
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Red Mullet Filets in Olive Cream Sauce and Marjoram From Philippe Da Silva Hostellerie des Gorges de Pennafort
Ingredients for 10 people
10 red mullets (ask your fish merchant to filet them; then bone them with tweezers),
1 small bunch of marjoram (about 100 leaves)
2dl olive oil
Sauce:
100 g. green olives (chopped with pits)
0,5 L single cream salt, pepper
50g. butter
Accompaniment:
800 g. fresh spinach, well washed and pieked over.
2 garlic cloves
1 dl. olive oil
30 pitted black olives
Preparation
Bring the olives to the boil and drain them. Add the cream and cook for 30 minutes to reduce to 1/5 of the volume or to 4dl. Strain, mix in the butter and 2 spoons olive oil. Check the seasoning, reserve in a double boiler. Bring the spinach to the boil, drain, refresh, and drain well again, pressing down hard, Season with salt and pepper. In a pan, heat the olive oil, add the spinach and garlic, and cook for three minutes, stirring with a fork. Put aside and keep warm. Cook the filets with the olive oil in an anti-stick pan. Halfway through cooking, add the marjoram. To Serve: Place the spinach in the center of the plates, add the filets on top and pour the sauce all around. Decorate with oitted black olives.
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