For 4 people
Preparation : 25 mins
Cooking : 20 mins

FOOD & WINE PAIRING
COLLIOURE BLANC THE VALBONNE SHALES

Ingredients :

600 g of red mullet fillets;
1 eggplant;
1 zucchini;
2 large tomatoes;
4 cloves of garlic;
15 cl of Collioure blanc Madeloc;
salt & pepper, olive oil;
thyme and flat-leaf parsley.

Recipe :

• Cut the eggplant and zucchini into quarters lengthwise and the tomatoes into nice round slices;
• Cook them in olive oil with salt and pepper, leaving them slightly crunchy;
• In another dish, sweat the garlic and add the Collioure Blanc, thyme and flat-leaf parsley to taste;
• Let it reduce;
• Cook the fillets back and forth in a non-stick pan.

Training:

Alternate the slices in this order: eggplant - red mullet - zucchini - tomato red mullet;
Pour the sauce over the dish and serve hot.