Скачать или смотреть Ratatouille Stuffed Red Mullet

Clever piece of butchery here, canoeing, that I hadn't done in quite some time. Turned out okay and I think the marriage of these two elements paired with some of the sauces from Trinity ended up being a wonderful harmony.

Base ratatouille video is up on the channel 💚

Happy cooking x

Whole Red Mullet – Canoe’s
Canoe cut the red mullet as shown, clean in cold water. Fill with cold ratatouille and bake on a lined tray at 180c for 8/10 minutes, until the fish is just cooked. Serve with tomato butter sauce and olive tapenade, or a salad of your choice!

Ratatouille Mix
2 graffiti aubergines, diced macedoine
2 red onions, diced macedoine
2 red peppers, diced macedoine
2 yellow peppers, diced macedoine
2 green courgettes, diced macedoine
2 yellow courgettes, diced macedoine
50g sherry vinegar
200g passata
50g capers, washed
1 clove garlic, finely grated
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Using a wide saute pan, heat over a medium heat and add a good amount of olive oil. Add the diced red onion, season at this stage. Allow the onion to soften for 4/5 minutes. Add the peppers and repeat the process of seasoning and sweating, same applies to the aubergine and then lastly the courgettes. Deglaze with the vinegar and allow to cook out for 1 minute. Now add the passata and reduce around the vegetables. Finish with the capers and finely grated garlic. Cling film and allow to sit for 10 minutes.