Start early with a red bell pepper. Put under a hot grill till the skin turns black. Remove the skin, then put the paprika in a blender with some oil to make a coulis.
Defrost some puff pastry and cut out discs, about 4 cm diameter. Brush with beaten egg and grate Parmesan cheese over the discs, put them in a 210°C oven for about 15 mins.
In the meantime remove the skin and seeds of 2 ripe tomatoes, slice them finely and mix with diced shallot to make a concassé.
Put the red mullet fillets in a plastic bag with some flour, shake the bag till the fish is just covered.
Fry the fish, skin side down for 3 mins, then turn over for another minute or two.
Mix a handful of rucola with some peppery oiive oil, the arrange the salad around a service ring. Put the tomato concassé in the middle, then the fish and the puff pastry on top. Finish with drops of bell pepper mousse.
Enjoy!
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