Red mullet tempura with Bresc Mango Habanero salsa

Ingredients

8 mullet fillets
4 tablespoons Bresc Mango Habanero Salsa
1 coeur de boeuf tomato
100 grams tempura flour
Sparkling water, preferably cold
1 lemon, zest
Cress/ edible flowers (optional)

Preparation method

Cut the tomato into thick slices and grill briefly. Make the tempura batter and pass the mullet through it. Deep-fry the mullet until golden and crispy and salt lightly.

Line the plate with the tomato and drizzle the Mango Habanero Salsa over the tomato. Top with the fried mullet and garnish with lemon zest and cress.

Red mullet with Mango Habanero Salsa