Mullet with Peanut-Olive Puree and Fennel

Press cooked potatoes through the press.

Bring the cow’s milk and olive oil to the boil with salt, nutmeg and pepper and stir into the potatoes. Chop the olives, add and keep warm.

Cut the fennel lengthwise to the stem into very narrow slices, season with salt and pepper, turn to the other side in flour, tap and sizzle in olive oil until crisp.

Sprinkle fish fillets with juice of one lemon, season with salt, season with pepper, turn in flour to the other side and pat down neatly. Brown fillets crisply in olive oil on the skin side at the beginning and finish in butter on the bone side in a second frying pan.

Offer fish with olive puree and fennel slices decoratively on heated plates.

Tip: Always use organic lemons for cooking, if possible!

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