Instructions: Peel and chop the garlic and shallot finely and saute in a pan with a little olive oil. Add the wine, red kidney beans and the bolitte beans, fish stock and bring to the boil. Simmer for about 20 minutes until the beans are about half cooked then add the lentils and simmer for another 10 to 15 minutes.

Place the slices of bread onto an ovenproof tray and drizzle with a little olive oil and rock salt. Place in a hot pre heated oven 200?C/400?F/gas mark 6 for about 2 to 3 minutes?until crisp but not brown. Remove from the oven and leave to cool while you cook the fish.

To do this heat up a non?stick frying pan on the stove to a high heat and season the fish well with salt and pepper. Add a little olive oil to the pan and place the mullet shin side down in the pan and cook for only 3 minutes max on this side. Turn the heat off and turn the fish over and allow to continue cooking on the other side.

Then heat a small non?stick pan to a high heat, slice the foie gras into two thickish slices, season and sear in the pan very quickly.

After about 15 seconds remove from the pan and place on top of the toast in the middle of the plate.

To finish the beans, add the chopped herbs, vinegar and butter and season well and place on top of the foie gras and the red mullet fillets on the top.

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