Fillet of red mullet with Marmite pissalidiere tart and Marmite vinaigrette

Fillet of red mullet with Marmite pissalidiere tart and Marmite vinaigrette - Serves 4

2 red mullets - scaled, filleted & pin boned

Butter

Salt and pepper

Squeeze of lemon

Pissalidiere Tarts:

25g unsalted butter

2 large onions, sliced

75g button mushrooms sliced, and quickly pre-fried in butter

2 tablespoons Marmite

8 black olives, cut into a small rough dice

4 tinned anchovies, diced, optional

Pre-rolled ready made pastry, cut into 4 x 14cm x 7cm rectangles

1 x beaten egg for egg wash

Marmite Vinaigrette:

4 tablespoons water

2 teaspoons demarara sugar

2 tablespoons Marmite

4 tablespoons olive oil

2 tablespoons diced, blanched tomato

Method

Simmer together the water and demerara sugar until the sugar has dissolved. Whisk in the Marmite and olive oil and the vinaigrette is ready to serve.

Add the diced tomatoes to the vinaigrette just before serving

Pissaladiere method

Melt the butter in a heavy based frying pan then add the onions with a pinch of salt. Cook over a low heat until the onions are softened and caramelised; this will take between 15-20 minutes. During the last minute of cooking, stir in the Marmite. Season and allow to cool.

Add the pre-sauteed mushrooms to the cooled onions along with the olives and anchovies.

Pre-heat the oven to 200ºC, Gas 7. Prick the pastry rectangles centrally with a fork and place on a baking tray lined with baking parchment.

Spoon the caramelised Marmite onions and mushrooms on top of the pastry (2-3 tablespoons per portion) and spread out an even layer, leaving a 5mm clear border. Lightly brush the pastry border with the egg wash.

Bake for 15-20 minutes until the pastry edges are risen and evenly golden and base of the pastry is crispy. Carefully transfer to a wire rack. These can now be re-heated in the oven when required.

Red mullet method

Arrange the red mullet fillets on a buttered and seasoned

baking tray, brushing each with butter.

Place beneath a pre-heated grill, cooking for 4-5 minutes and golden brown and tender. The fillets can also be pan fried, skin side down, until golden before turning over and cooking for a further minute or two.

Put the pissalidiere toasts in the centre of the plates, drizzling the Marmite vinaigrette around and placing the red mullet fillets on top. Squeeze a little lemon over each and serve.