From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
8 Red Mullet Filet
1 oz Panko Crumb
8 Slices of crusty Bread (Poilane bread if possible)
1 Garlic Clove (To Brush the Bread)
1 oz Pure Virgin Olive Oil
Salt and Pepper to Taste
Preparation Method:
Season red mullet on flesh side
Gently sprinkle and pat red mullet in Panko crumb. Pan sear crusty bread in olive oil until golden then brush with garlic clove half. Drizzle olive oil in the same pan, pan sear red mullet skin side on a high heat. Flip over and remove immediately. Fish should be cooked medium. Place on bread toasts.
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