Red mullet fish parmentier

1. Peel and wash the potatoes and cook in boiling salted water. Preheat the oven to 170°C (th. 5/6).

2. Peel and press the garlic. Heat 2 tablespoons of oil in a pan and sear the red mullet fillets. Add the garlic. Cook for another 10 minutes over high flame. Stop the heat and mash the flesh with a fork. Set aside.

3. Mash the potatoes with a fork. Stir in the cream, the rest of the olive oil. Add salt and pepper. Spread half of the fish in a large oven dish. Mix the other half with the same amount of mashed, then spread it over the first layer of red mullet fish.

4. Finish with a third layer of puree. Bake for 25 minutes. Enjoy hot with a green salad.

Photo credit: Sucré Salé