10 red mullets (ask your fish merchant to fillet them
then bone them with tweezers)
1 small bunch of marjoram (about 100 leaves)
2 garlic cloves
30 pitted black olives
100 g green olives(chopped with pits)
50 g butter
800 g fresh spinach
200 ml olive oil
500 ml single cream
100 ml olive oil
Recipe preparation steps
Bring the green 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,
In a pan, heat the 10 cl olive oil, add the spinach and garlic, and cook for three minutes, stirring with a fork. Put aside and keep warm. Cook the fillets with the 20 cl olive oil in an anti-stick pan. Halfway through cooking, add the marjoram.