Red mullets:
8 red mullets
150 gr each
8 leaves basil
2 gr chives
Grey salt to taste
250 gr virgin olive oil
Thai sauce:
2 stems lemon grass
3 kaffir lime leaves
0.4 l coconut milk
0.3 l red mullet stock
1 gr coriander
3 spring onions
30 gr butter
Grey salt to taste
White pepper
crushed, to taste
Purple potatoes, to taste
Herb oil to taste
40 gr aubergine
40 gr courgette
100 gr tomato compote
12 leaves, basil
Virgin olive oil, to taste
Tandoori, to taste
Table salt, to taste
White pepper, crushed, to taste


Red mullets
Wash and remove the bones. Use the backbones to make a stock for the Thai sauce. Blend the herbs with the olive oil and salt. Filter and set aside. Thai sauce: Cut the lemon grass stems in half and sauté in butter with the spring onions. Add the red mullet stock and reduce. Add the coconut milk, coriander and kaffir lime leaves. Cook for 20 minutes then filter and season.

Wash the potatoes and do not peel. Slice very thinly in a lengthwise direction and dry with a cloth. Brush the potato slices on both sides with herb oil and dry in the oven for 1 hour at approximately 100º C.
Chop the vegetables and sauté separately. Add the tomato compote and the finely chopped basil leaves. Season with a little Tandoori.


Arrange the red mullets, skin side up, on a baking sheet. Sprinkle with a little herb oil and cook under the grill for 1 minute. Serve a spoonful of Thai sauce onto the dish, and at the centre a little pisto. Use this as the base for the millefeuille, which is formed by alternating slices of purple potato with pisto. Finish by sprinkling with Tandoori.