Recipe by Philippe Perraudeau, Golf de l'Ocean at Atlantic Palace Resort, Agadir, Morocco
SERVES 4
Ingredients
Red Mullet
Broccoli Tapenade
Fine Herbs Salad
Argan Oil Vinaigrette
Garnish
Preparation
Red Mullet
Removing all small bones from the red mullet fillets.
In a very hot pan with the olive oil quickly cook the red mullet fillets. Be careful not to overcook. Salt and pepper to taste.
Broccoli Tapenade
Wash then cook the broccoli in salted boiling water for 5 minutes. Drain then let cool in iced water to keep its green color.
Chop then mix the broccoli and all the remaining ingredients in a blender for a few seconds. Salt and pepper to taste then set aside.
Fine Herbs Salad
Lightly mix the parsley, chervil, dill and basil in a bowl.
Argan Oil Vinaigrette
In a bowl, dissolve the salt and the pepper in the vinegar. Add the lemon juice then the argan oil while mixing energetically with a whip.
Season the fine herbs salad with the vinaigrette.
Assembly
Place the broccoli tapenade in the center of a warm plate. On each side of the tapenade, place a fillet of red mullet.
Top each piece of red mullet with the fine herbs salad seasoned with the argan oil vinaigrette. Place some drops of the vinaigrette around the plate.
Add a fried basil leaf, lemon quarters, cherry tomatoes and chives on a top of tapenade as presentation.
Wine Match
M‘Terre Blanche’ La Ferme, Morocco
Ingredients
Red Mullet
- 4 Red Mullet Fillets
- 2 oz. Extra Virgin Olive Oil
- Salt and Pepper to taste
Broccoli Tapenade
- 2.2 lbs. Broccoli
- 3.5 oz. Parmesan Cheese
- 2 cloves Garlic
- 1 branch Basil
- 3.5 oz. Almonds
- 15 cl. Olive Oil
- Salt and Pepper to taste
Fine Herbs Salad
- 5 branches Parsley
- 5 branches Chervil
- 5 branches Dill
- 10 sheets Basil
Argan Oil Vinaigrette
- 0.6 oz. White Vinegar
- 1 Lemon (juiced)
- 2 oz. Argan Oil
- Salt and Pepper to taste
Garnish
- 5 sheets Basil (fried)
- 1 Lemon (quartered)
- 1½ oz. Cherry Tomatoes (diced)
- 2 branches Chives
Preparation
Red Mullet
Removing all small bones from the red mullet fillets.
In a very hot pan with the olive oil quickly cook the red mullet fillets. Be careful not to overcook. Salt and pepper to taste.
Broccoli Tapenade
Wash then cook the broccoli in salted boiling water for 5 minutes. Drain then let cool in iced water to keep its green color.
Chop then mix the broccoli and all the remaining ingredients in a blender for a few seconds. Salt and pepper to taste then set aside.
Fine Herbs Salad
Lightly mix the parsley, chervil, dill and basil in a bowl.
Argan Oil Vinaigrette
In a bowl, dissolve the salt and the pepper in the vinegar. Add the lemon juice then the argan oil while mixing energetically with a whip.
Season the fine herbs salad with the vinaigrette.
Assembly
Place the broccoli tapenade in the center of a warm plate. On each side of the tapenade, place a fillet of red mullet.
Top each piece of red mullet with the fine herbs salad seasoned with the argan oil vinaigrette. Place some drops of the vinaigrette around the plate.
Add a fried basil leaf, lemon quarters, cherry tomatoes and chives on a top of tapenade as presentation.
Wine Match
M‘Terre Blanche’ La Ferme, Morocco