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Red Mullet, Rocket and Basil Pesto, with Crispy…
Ingredients
  • 1 long, narrow aubergine, thinly sliced
  • 3tbsp extra virgin olive oil
  • 3 large or 6 small red mullet, filleted (reserve the bones and freeze for fish stock)
  • pul biber (chilli flakes), to serve
  • subheading: For the basil pesto:
  • 25g fresh basil leaves
  • 4tbsp lightly toasted pine nuts
  • 125ml extra virgin olive oil, plus extra to cover
  • 30g parmesan, freshly grated
  • subheading: For the polenta:
  • 90g instant polenta
  • 3tbsp extra virgin olive oil
  • 40g parmesan, freshly grated
Steps
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