Pan fried red mullet with thyme flowers and honeyed artichokes Recipe

Method

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  Use a fish-bone remover to remove the bones from the red mullet fillets.

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  Preheat the oven to 220 C.

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  Grease a baking tray with olive oil and sprinkle with a pinch of salt and a pinch of Piment d'Espelette.

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  Place the fillets of fish on the baking tray, skin side up.

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  Scatter some thyme over the top and re-season.

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  Peel the spring onions and cut into four. Keep the green stems and finely slice.

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  Slice the courgettes into rounds.

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  Peel the peppers and cut into fine slices.

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  Squeeze the juice from the lemon.

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  Cut the artichokes into four and roll them in the lemon, to prevent them from turning black.

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  Heat a wok and add some olive oil.

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  Sweat the spring onions and the artichokes in the wok and then season. Half-fill the wok with water, cover with a lid and leave to cook for 5 minutes.

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  Add the peppers, courgettes and honey.

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  Check the seasoning and cook for a further 3 minutes.

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  Remove the wok from the heat and put aside with the lid still on.

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  Add the chopped chives to the vegetables just before serving.

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  Place the mullet fillets in the oven and cook at 220 C for 4 to 5 minutes.

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  Dress and serve, sprinkling with a little fleur de sel.