members recipes

Ingredients
7-8 tomatoes

3 fat garlic cloves, unpeeled

100 g stale white bread, without crust, in chunks

50 ml sherry vinegar

½ tsp pimentón de la Véra piccante (or 2 tsp paprika + ¼ tsp cayenne) (or to taste)

150 g almond slivers, toasted in a dry pan

120 ml extra virgin olive oil

Small handful of flatleaf parsley leaves, coarsely chopped

Salt



400 g French green beans, trimmed

Knob of butter

2 garlic cloves, sliced

Plenty of finely chopped Spanish tarragon

Salt and pepper



4 mullet fillets, each weighing 150 g

Olive oil

Salt

Pepper

Freshly squeezed lemon juice

Method
Roast whole tomatoes and unpeeled garlic cloves in a 150C oven for half an hour or so. Meanwhile, soak the bread in the vinegar. Peel tomatoes and garlic, and place in a food processor together with all the other sauce ingredients. Pulse until almost smooth. The sauce should have pesto consistency. If it is too runny, add breadcrumbs. If it is too dry, add a bit of plain olive oil. Check seasoning, and add more salt, pimentón or vinegar if needed.

Boil beans in plenty of salted water until al dente. Drain, and chill in an ice bath. When chilled drain again, and put aside. In a pan large enough to accommodate the beans, very gently fry the garlic in butter until soft. Turn off the heat. When nearly ready to serve, add beans plus a few drops of water. Steam under a lid until heated through. Season with sea salt and freshly ground pepper. Stir in plenty of tarragon.

Fry the fish in olive oil until done. Season, and squeeze a generous amount of lemon juice over it.

Divide fish fillets among 4 heated plates. Scoop sauce over the fish. Place beans
alongside of it. Serve with excellent bread.