Summary

Ingredients

• 2 fish fillet (s), mullet fillets with skin (approx. 50 g each)
• 1 large beefsteak tomato (s)
• 300 g zucchini
• 2 shallot (s)
• 2 cloves garlic
• olive oil
• butter
• 2 tablespoon chilli sauce, sweet
• in Chives, rolls

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Instructions

1. Peel and slice the tomato and remove the thin inside. Finely dice tomatoes.
2. Peel the zucchini lengthways into two as wide slices as possible with a vegetable peeler and blanch for one minute in boiling water. Chill in cold water, dry on paper towels and set aside. Cut small cubes from the rest of the outer fruit (without seeds). Amount and size as with the tomato.
3. Cut shallots and garlic into tiny cubes and sauté briefly in hot olive oil in a saucepan. Add zucchini cubes and simmer for about 5 minutes. Add the tomato pieces, carefully mix in and steep for about a minute, but do not boil. Fold in the chives and season the ratatouille with chilli sauce and salt.
4. Carefully remove the last bones from the fish fillets with the help of pliers or tweezers and carefully cut the skin three times at an angle. Avoid damaging the meat in the process.
5. Heat the olive oil and butter in a pan and fry the fillets skin-side down. Since this contracts slightly when frying and the fillets bulge, you should press them firmly onto the bottom of the pan with one or two pan lifters. After about 20 seconds they stay flat.
6. Turn the fish fillets over when the meat on the edges of the top is no longer translucent but has turned white. This is the case after 2-3 minutes, depending on the thickness of the fillets. As soon as the fillets are turned, turn off the stove and let the fish cook. Now season with a little salt (not pepper).
7. Serve by folding the zucchini slices together in a circle using a dessert ring and filling the resulting containers with the ratatouille. Prepare and serve fillets.
8. Rice or fried rice noodles go well as a side dish.