Red Mullet Fillet in Tomato Jelly with Tomato Foam and Rocket Pesto

For the pesto, remove the skin from the garlic. Grate Parmesan cheese. Grind spinach leaves, arugula, parsley, pine nuts, garlic cloves and Parmesan in a food processor on high speed as possible. Whisk olive oil into it in small amounts. Place the pesto in the refrigerator.

Season fish fillets with fleur de sel and sear briefly on the flesh side in hot olive oil. Later turn to the skin side.

Cut a clove of garlic into slices and add to the fish with a sprig of rosemary. Continue to fry the fish for about 2 minutes until it is crispy. Remove fish fillets from frying pan, place skin side up on a dish rack and cool.

For the jelly, blend the tomatoes with coriander, aniseed schnapps, fennel, star anise, juniper berries, a clove of rosemary, garlic, thyme, salt, vinegar, sugar and pepper in a hand blender for about 1 minute, shape into a fine-pored dish and drain (this will produce about 1/2 liter of clear aromatic tomato stock). Soak cooled gelatin, squeeze well after about 2 minutes and let it melt in 3 tbsp warm tomato broth. Set aside 150 ml of the remaining broth for the tomato cream and add the remaining broth to the gelatin form. Chill.

Mix the tomato broth (150 ml) with the whipped cream, put it into a cream whipper and fill it with 2 cartridges. Put the cream whipper in a cool place.

To serve, place 1 spoonful of tomato jelly on each of 4 cold plates.

The red mullets

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