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RED MULLET WITH VEGETABLES

Scale and fillet the red mullet.  To make the fish stock:  place the fish head and bones  in a pot with 1 quart water, sliced carrot and onion, the bouquet garni, salt and pepper.  Cook uncovered for at least 1 hour.  Strain off the bones and save the stock.   Place the fish fillets in an oven pan, (skin up), and sprinkle with salt and pepper.  Refrigerate.  Preheat the oven to 425F.  Place the sliced zucchini, tomatoes and eggplant in an ovenproof serving dish, with some oil.  Sprinkle with salt, pepper and thyme, bay leaf, coriander and garlic.  Bake for 15 minutes.  Shave the zests off the lemons and orange.  Cut a quarter of them into very fine strips.  Blanch them in boiling water for 2 minutes.  Strain the fish stock and pour a little over the fish.   Bake for 5 minutes.  Place the olive oil and juice of lemon with all the herbs in a pan and heat gently.   Shape rounds of the vegetables on individual plates with the zests in the middle.  Cover with the fish and coat with the herb sauce.
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6 red mullet, 6 ounces each, or red snapper fillets 5 ounces each
3 zucchini, sliced
3 tomatoes, sliced
3/4 lb eggplants, sliced
3 cloves garlic, minced
1 tsp ground coriander
1 pinch thyme leaves
1 bay leaf, crumbled
3/4 cup olive oil
2 lemons
1 orange
8 basil leaves, finely chopped
salt, pepper
finely chopped tarragon, chervil, flat leaf parsley

For the stock:
sole bones
1 conger eel head or red snapper heat
1 carrot, sliced
1 onion, sliced
1 bouquet garni
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35
mn
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20
mn
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Restaurant
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Fish
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Bernard TREMBLET
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Muscadet
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