Methods

For the Escabèche,

• Sweat onions, carrots and coriander seeds until the onions are just translucent,
•  Add saffron. Deglaze with white wine and vinegar,
• Season. Add juniper berries,
• Cook out.
  

For the tapenade,

• Blend the garlic and oil together,
• When the mix is smooth, add the anchovies, capers and blend again until smooth,
• Add the olives and purée until the desired texture is required,
• Add lemon juice to taste.
  

For the cherry tomato salsa,

• 1/4 cherry tomatoes,
• Slice and dice the shallots,
• Crush the garlic with the back of a knife,
• Cut the herbs and add the shallots and garlic to the tomatoes,
• Add the vinegar and a pinch of salt and sugar,
• Add the oil and finish with freshly cut herbs.
   

Ingredients

2x 600 - 800gr Grey mullet (prepared as per demonstration)

For the Escabèche,

• 5 x red onions,
• 5 x white onions,
• 10 x carrots,
• 10 x crushed coriander seeds,
• 0.5pt x white wine vinegar,
• 8 x crushed juniper berries,
• 1 x pinch of saffron,
• Salt & Pepper.
  

For the tapenade,

• 100gr x anchovies,
• 4 x garlic cloves,
• 350gr x black olives,
• 100gr x capers,
• 1 x lemon (juice),
• 200ml x olive oil.
  

For the cherry tomato salsa,

• 8 - 10 x cherry tomatoes.
• 2 x shallots, chopped,
• 2 x cloves of garlic, chopped,
• 10gr x basil,
• 10gr x parsley,
• 10gr x tarragon,
• 100ml x olive oil,
• 20ml x white wine vinegar.