Toast a tsp of fennel seeds in a dry pan. Set apart.For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp Ricard.
Add fennel seeds. Keep warm.
De-skin a tomato, remove the seeds and cut into small cubes.
Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.
Serve as shown, with tarragon.
(My favourite Rick Stein recipe)
from simple food, looking good
Red mullet, sauce vierge Recipe
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