Provencal Cooking - La Grange Vielle - 84110 - Vaison la Romaine - Tél : 04.90.36.22.90 - mail: firstname.lastname@example.org
Red Mullet fillet with black “Tapenade”
4 red mullet fillet
4 Slices of bread
100gr black olives, pitted, if the black olives are salted let them soak in water for a while then drain.
2 anchovies rinsed and filleted, pepper
1garlic clove, olive oil
Mix the black olives , capers, anchovies, garlic. Add olive oil little by little , some pepper. It should resemble a thin paste. Spread some “tapenade” on a slice of bread. Put a fillet on top, sprinkle with some “Fleur de sel” and some olive oil. Put under the grill for 5 minutes. You really have to be careful because it’s cooked quickly. Bon appétit !