Aussières Blanc
Accompanied by Fillets of red mullet with tapenade, ginger and tomato concassé
By Marie-Caroline Malbec
Ingredients
1 handful black olives
The fillets of 4 good-sized red mullet
1 clove garlic
30 g fresh ginger
4 tomatoes on the vine
1/2 teaspoon argan oil
1 pinch saffron threads
Olive oil
Fine sea salt
For 4 persons Preparation time: 20 min | Cooking time: 3 min | Marinade: 1 hour
Peel and finely chop the ginger, mix half of it with 100 ml of olive oil, and use this to marinate the red mullet fillets for an hour in the refrigerator. Chop the pitted black olives, mix them with the rest of the ginger, add 2 tablespoons of olive oil and set aside. Peel, seed and chop the tomatoes, peel and finely chop the garlic, mix them together, adding the argan oil and saffron, season with salt and set aside. Cook the red mullet fillets in one tablespoon of the marinade oil on one side only for three minutes on high heat (skin side down); serve immediately with the ginger tapenade and tomato concassé.
Wine suggestion:
Chardonnay d'Aussières is a fresh, delicate wine with well-balanced fruit; the red mullet fillets with the acidity of the olives and tomatoes give this wine a good opportunity to express its full range of flavours.
