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

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

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