Serves 4 4 x 250 gm Red mullet, filleted and boned 1 large Aubergine 8 Baby Leeks 8 Baby Carrots 125 gm fresh Peas 20 Jersey Royal Potatoes (cut into barrel shapes) 12 Baby Plum Tomatoes 12 Asparagus Spears 4 tbsp Honey Chives, Basil, Chervil (to finish) Ingredients for The Broth Butter & Olive Oil 1 large Carrot; 2 sticks Celery; 2 cloves Garlic 1 bunch Thyme; 1 Fennel Bulb; 1 large Onion; 1 Leek 1/2 bottle good White Wine 1 pt vegetable stock (or water) 1 Bay Leaf A good pinch of Saffron Threads
Broth Roughly chop vegetables and sweat in large saucepan for 10-15 minutes without colouring. Add saffron and white wine and bring gently to boil. Add vegetable stock or water and simmer for 25-30 minutes until reduced by 1/3rd and a good colour has been achieved. Strain, leave to cool. Candied Aubergine Cut aubergine into four. Score flesh being careful not to pierce outer skin. Sprinkle with salt and leave to rest for 10 minutes. Pat dry with kitchen paper. Brush both sides of the aubergine with butter and olive oil and press fresh thyme and crushed garlic into the scored sides. Place in a roasting tin and cover each slice with honey. Roast for 15-20 minutes in a moderate oven until soft (do not allow the black skin to turn brown). To Assemble Prepare baby veg into even sized pieces and blanch in salted water. Poach Jersey Royals in some of the saffron liquid until tender. Gently reheat aubergine and saffron broth and season to taste. Put a small amount of olive oil in hot frying pan and place Mullet fillets in, skin side down. Add knob of butter and fry for two minutes while basting. Turn fish over, add another butter knob and cook for minute. Place aubergine in deep pasta bowl. Warm blanched veg through broth and add chopped chives, basil shards and thyme. Spoon vegetables and broth around aubergine and place fillets on top.