Instructions: Make a couple of incisions on the skin side of the fish.

Season with salt and pepper and dust lighdy with flour.

Fry the mullet fillets in the oil until the skin is golden and crispy.

Turn them over and finish cooking.

In a saucepan reduce the wine by one third add the demiglace and reduce to a nice syrupy consistency.

Infuse widh the garlic and rosemary for 10-15 minutes then pass through a sieve.

Finish the sauce by whisking in a few small knobs of butter.

Squeeze a little lemon juice over the red mullet.

Presentation
Place a large warmed quenelle of basil puree in the centre of each large bowl.

Pour the sauce around the basil puree.

Place the red mullet fillet on top of the quenelle.

Serves 4

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