8 fillets red mullet (2 per person)
12 king prawns – shelled and de-veined (3 per person)
25g butter
25g deep fried leeks – to decorate

BASIL PESTO
250g basil
25g black olives – remove stones
2 cloves of garlic
25g pinenuts – toasted
Pinch of salt
Pinch of pepper
1 sprig of rosemary
25g fresh parmesan cheese
2 fillets of tinned anchovies
½ pt olive oil

BALSAMIC VINEGAR
250ml balsamic vinegar
50g sugar

TOMATO COULIS
4 tomato – quartered
1 small onion – chopped
100g caster sugar
1 sprig of thyme
1 glove of garlic
500ml tomato juice
Salt
Pepper
250ml olive oil

METHOD

THE SAUCE
Fry the onions and tomatoes for 2 minutes in a saucepan, add the garlic, thyme, sugar and the tomato juice and bring to the boil, then reduce by half or until the sauce thickens. Carefully and slowly add the olive oil to avoid the sauce splitting. Remove from heat and allow to cool slightly.

Make 3-4 incisions across the skin of the fish and brush with half the butter. Place the fish on a buttered baking tray and grill for 3-4 minutes each side.

In the meantime, heat the remaining butter in a frying pan and fry the king prawns for
2 minutes each side until they turn pink in colour.

BASIL PESTO
Process all the ingredients in a food processor until smooth. Carefully and slowly add the olive oil.

BALSAMIC VINEGAR
Heat the vinegar and sugar in a saucepan and reduce.


TO SERVE

Place one piece of fish in the centre of the plate with three of the king prawns on top. Place another piece of fish on top of the prawns.

Using a spoon, or plastic bottles, drizzle circles of pesto, tomato coulis and balsamic vinegar around the edges of the plate.

Finally, place a spoonful of deep fried leeks on top of the fish.

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