Recipe

Charred Tomato Chipotle Salsa Recipe

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Ingredients

Directions

Step #1 Peel & chop the garlic & shallot finely & saut? in a pan with a little olive oil.
Step #2 Add the wine, red kidney beans & the bolitte beans, fish stock & bring to the boil.
Step #3 Simmer for about 20 mins until the beans are about half cooked then add the lentils & let simmer for another 10 to 15 mins.
Step #4 Place the slices of bread onto an ovenproof tray & drizzle with a little olive oil & rock salt.
Step #5 place this in a hot pre heated oven 200?C/400?F/gas mark 6 for about 2 to 3 mins?until crisp but not brown.
Step #6 remove this from the oven & leave to cool while you cook the fish.
Step #7 To do this heat up a non?stick frying pan on the stove to a high heat & Spice up the fish well with salt & pepper.
Step #8 Add a little olive oil to the pan & place the mullet shin side down in the pan & cook for only 3 mins max on this side.
Step #9 Turn the heat off & turn the fish over & allow to continue cooking on the other side.
Step #10 Then heat a small non?stick pan to a high heat, slice the foie gras into two thickish slices, Spice up & sear in the pan very quickly.
Step #11 After about 15 seconds remove this from the pan & place on top of the toast in the middle of the plate.
Step #12 To finish the beans, add the sliced herbs, vinegar & butter and Spice up well & place on top of the foie gras & the red mullet fillets on the top.
Step #13 --.
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