Ingredients for 4 persons

• 8 red mullets (80 to 100 g)
• fish smell/aroma
  
• Nyons PDO black olives

Pistou sauce :

• 15 to 25 cl Vallée des Baux de Provence PDO olive oil - green fruity taste
  
• 1 bunch of aromatic herbs
  
• 1 tomato
• 1/2 teaspoon sherry vinegar
• 1/2 shallot, basil

Preparation

Pistou sauce (better to prepare it one or two days before) :

- Blanch tomato and seed it.

- Snip basil leaves and mince tomato pulp.

- Soak with olive oil, 1/2 chopped shallot, sherry vinegar salt and pepper during one or two days (longer it will rest, better it will be).

- Take fillet of red mullets, take fishbones away with tweezers.

- Cook in a frying pan for 3 min, skin side first.

Service :

- In the middle, put some minced tomato with olive oil, red mullet fillets on it, then black olives cut in sticks around the plate, snipped basil on red mullets and a spoon of sauce on red mullets.

Mr Charial