Fried Red Mullet Wraps with a Tomato and Sardine Sauce

Name: Fried Red Mullet Wraps with a Tomato and Sardine Sauce
Yield: Serves 4 as a main course
Ingredients: 4 red mullet fillets, about 100–125 g each, trimmed; 1 small loaf of white bread; few knobs of butter; 2 tbsp olive oil; 2 garlic cloves, peeled and chopped; 1 shallot, peeled and thinly sliced; sea salt and black pepper; 1 thyme sprig, leaves only; coriander or thyme flowers (optional); sea salt and black pepper; splash of sherry vinegar; 4 ripe plum tomatoes, chopped; 2 x 120 g cans of sardines in tomato sauce; 2 x 120 g cans of sardines in tomato sauce; 2 tbsp vinaigrette, optional; few black olives, halved and pitted; coriander or thyme flowers (optional)

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1 small loaf of white bread
4 red mullet fillets, about 100–125 g each, trimmed
2

Fish course
Pescatarian

Method

Cut off the crusts from the loaf, then wrap it in a freezer bag and freeze for an hour until firm. Remove and cut the loaf lengthways into thin slices, about 2mm thick. You need 8 good slices. (Use the rest for breadcrumbs.) Let the slices come to room temperature.

Check the red mullet fillets for pin bones, removing any you find with tweezers. Pat the fish dry with kitchen paper. Wrap