Red mullet breaded with black olives, asparagus and olive oil

Ingredients:10 mini-portions (appetizer)

• red mullet fillets
  10
• pitted black olives
  220 g
• pink garlic (from Lautrec),
  15 g
• anchovies in salt
  45 g
• Olive Oil
  
• salt, pepper
  
• butter
  
• green asparagus
  30
• grated parmesan cheese
  1 teaspoon

Preparation:

[usr 3]

Mix the black olives with the garlic, the anchovies and a dash of olive oil then cover the red mullet fillets, skin side down, with the mixture obtained, set aside cold.

Peel the asparagus, cut the tips to 3 cm and boil them; get them "al dente" then fry them in a frothy butter, add the parmesan, salt.

Cook the red mullet fillets in an oven at 135°C for about 3 minutes.

In a small plate, arrange the asparagus tips then half a fillet of red mullet, drizzle with olive oil.

Decor:dehydrated zucchini slices.

Perfect for an aperitif!

Source:Goûtisme en trilogie . Thuriès Gastronomy Magazine.