Below is a recipe from the Languedoc Wine & Dine evening, which I enjoyed a lot.
800g Red mullet (4x90g fillets)
200ml St. Tropezienne Garnish
40ml Olive oil
25g Fennel bulb
20g Green courgette
60g Mixed peppers
20g White Swede
15ml Noilly Prat
100ml Olive oil
Salt & Pepper to taste
Scale, fillet and pin bone the red mullet.
To serve warm the St.Tropezienne garnish but do not boil.
Grill the red mullet brushed with a little olive oil and seasoning under the salamander.
To serve toss the rocket in a little Tropezienne liquid and season with rock salt.
Lay the fillet on top and dress with Tropezienne garnish.
Cut all the vegetables into a 2mm dice
Blanch and refresh all vegetables separately .
Mix with Noilly Prat, tarragon and olive oil.
Season and reserve in the fridge.
To serve warm gently.