Red mullet fillets on cauliflower velouté with crisp bread

Ingredients

For 1 serving

• Red mullet180 g
• Cauliflower250 g
• Reduced-fat milk60 ml
• Whole wheat bread50 g
• Thymeto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

In season: October – March

Method

1. Put a pan of water on to boil. Break the cauliflower into small florets; when the water boils, salt it and cook them over medium heat for 12 minutes, until very tender.
2. Meanwhile warm the milk. Drain the cauliflower and blend it with the hot milk, half the oil and a pinch of salt until smooth and thick; keep covered.
3. Slice the wholemeal bread thinly and toast it in a pan or toaster for 2 minutes per side, until crisp.
4. Pat the red mullet fillets dry, feel for bones and pull them out with tweezers; salt the flesh.
5. Heat the remaining oil in a non-stick pan over medium-high heat and cook the fillets skin side down for 2 minutes, pressing lightly so they don't curl, until the skin is crisp; turn and cook for 1 minute.
6. Pour the soup into the plate, lay the mullet on top, finish with thyme leaves and pepper and serve with the crisp bread.