Instructions: To cook the beans, saute 2 of the chopped shallots in a pan with 2 garlic cloves in a little olive oil. Add 300ml of the chicken stock and 100ml of the white wine and bring to the boil. Chop up the bacon and 2 rosemary sprigs and add this to the beans, simmer them for about 35-40 minutes to soften. Leave to one side and add the remaining chopped rosemary and chopped thyme.

To make the sauce saute the remaining garlic and shallot in a little olive oil, add the tomatoes and remaining white wine and stock. Bring to the boil and simmer for about 2 minutes then puree to a thin sauce like consistency.

Season and leave to one side.

Descale, gut and fillet the red mullet and score the skin with a knife.

Heat up a griddle pan on the stove ready to cook the red mullet.

Then puree the bean mixure in a blender, adding a litte cream if needed.

Season the puree with salt and pepper and place in a bowl.

Season the fillets of red mullet with salt and pepper and lightly oil the skin side of the fish. Place the fillets skin side down in the griddle pan and cook on a high heat for about 1 minute on the skin side and turning it over to just seal the under side.

Place the white bean puree on the plate with the red mullet fillets on top.

Place the chopped herbs in the sauce and spoon around the edge.

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