Rhubarb and Roasted Tomato Red Mullet
Rhubarb and Roasted Tomato Red Mullet
Ingredients
- 4 stalks rhubarb
- 3/4 cup (180 ml) butter
- 1 tablespoon (15 ml) honey
- 1 pinch five-spice
- 8 small fillets of white fish, skin on (red mullet, snapper, tilapia...)
- 3/4 cup (180 ml) olive oil
- Salt and pepper
- 1 tablespoon (15 ml) sugar
- 12 cocktail tomatoes, with the stem (see note)
Instructions
- Peel the rhubarb and cut in half lengthwise. Cut each stick into 4 sections. Blanch the rhubarb for 1 minute in boiling water. Drain and cool quickly under cold water.
- Preheat the oven to 100 °C (200 °F).
- In a non-stick skillet, brown the rhubarb in the butter. Add the honey and spices. Continue cooking over low heat for 1 minute. Keep warm in the oven. Clean the skillet.
- In the same skillet, brown the fish on medium heat, skin side down, in 15 ml (1 tablespoon) of olive oil, until the flesh turns white. Season with salt and pepper.
- Meanwhile, in a small saucepan, heat the remaining oil with the sugar. Add the tomatoes and cook over low heat for about 4 minutes, basting regularly. Season with salt and pepper.
- Place 8 sticks of rhubarb in each plate to form a square. Place 2 fillets on the rhubarb and arrange the tomatoes around. Drizzle a little oil from the roasted tomatoes over the fish. Serve immediately.
Rhubarb and Roasted Tomato Red Mullet