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 the beefsteak tomato, slice it, remove the seeds and pulp, then finely dice the flesh.
2. Use a vegetable peeler to peel the zucchini lengthways into the widest slices possible. Blanch the slices for 1 minute in boiling water, then chill in cold water and pat dry with paper towels. Set aside. Cut the remaining zucchini into small cubes, using only the outer flesh (not the seedy center), making them roughly the same size as the tomato cubes.
3. Cut the shallots and garlic into tiny cubes. Heat olive oil in a saucepan over medium-high heat and sauté the shallot and garlic for 1-2 minutes until fragrant. Add the zucchini cubes and simmer for 5 minutes. Add the tomato pieces, gently mix in, and let cook for 1 minute without bringing to a boil. Fold in the chives and season the ratatouille with the sweet chilli sauce and salt to taste.
4. Remove any remaining bones from the mullet fillets using tweezers or pliers. Carefully score the skin at three diagonal angles, taking care not to cut into the meat.
5. Heat olive oil and butter in a pan over medium-high heat. Place the fillets skin-side down and press firmly with a spatula. They will bulge up initially but will flatten after about 20 seconds as the skin contracts.
6. Cook skin-side down for 2-3 minutes until the meat on the top edges turns from translucent to white (opaque). Flip the fillets over, immediately turn off the heat, and let the fish finish cooking in the residual heat for 1-2 minutes. Season lightly with salt.
7. Arrange the blanched zucchini slices in a circle (using a ring mold if you have one) and fill the center with the ratatouille. Place a mullet fillet alongside.
8. Serve with rice or fried rice noodles.