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Grand chefs' recipes

Les Gorges de Pennafort

Red Mullet Filets in Olive Cream Sauce and Marjoram

Recipe from Philippe Da Silva
"L'Hostellerie de Pennafort".

Ingredients for 10 people
  • 10 red mullets (ask your fish merchant to filet them; then bone them with tweezers)
  • 1 small bunch of marjoram (about 100 leaves)
  • 2dl olive oil
  • 100 g. green olives (chopped with pits)
  • 0,5 L single cream
  • Salt, pepper
  • 50g. butter
  • 800 g. fresh spinach, well washed and pieked over
  • 2 garlic cloves
  • 1 dl. olive oil
  • 30 pitted black oliveses


  • Bring the olives to the boil and drain them.
    Add the cream and cook for 30 minutes
    to reduce to 1/5 of the volume or to 4dl.

  • Strain, mix in the butter and 2 spoons olive oil.

  • Check the seasoning, reserve in a double boiler.Bring the spinach to the boil,
    drain, refresh, and drain well again,pressing down hard
    Season with salt and pepper.

  • In a pan, heat the olive oil, add the spinach and garlic,and cook for three minutes, stirring with a fork.
    Put aside and keep warm.

  • Cook the filets with the olive oil in an anti-stick pan. Halfway through cooking, add the marjoram.

  • Place the spinach in the center of the plates, add the filets on top and pour the sauce all around. Decorate with oitted black olives.

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