Serves 4
Ingredients
Tomato
4 tomatoes
Ratatouille
1 eggplant
1 yellow zucchini
1 green zucchini
1 red bell pepper
6 tomatoes
1 white onions
Fish soup
500gr fish bones
200gr potaotes
½ fennel
½ onions
3 tomatoes
1 celery
0.2gr of saffron
10ml nouilly prat
10ml pernod
10ml white wine
To serve
40g baby squid
Method
Tomato
Blanchthe tomatoes in a boiling water 10 seconds.Peel the tomatoes, then cut in two in the height of the tomato. De-seed the tomatoes and season themwith salt, pepper and sugar.
Ratatouille
Peel, de-seed and dice thetomatoes andchop the onion thinly. Cook your onion and your tomatoes slowly for 1h. Dice the eggplant, zucchini and red bell pepper, before frying the mixture. Add the tomato and onion and then return to heat for a further 30mins.
Fish soup
Roastthefish bones along with the chopped fennel,onion, celery, potato andtomatoes. Deglaze the pan with white wine, water, nouilly prat and pernod and thencook it for a further 1.5hour. Pass it through a chinois andseason it with saffron, salt and pepper to finish.
To serve
Fill up the tomato cup with the ratatouille, and cook it in the oven at 250C for 15 min. Pan fried the ring of baby squid, seasoned with salt and pepper.Pourthefish soup ontothe plate, then add the baby squid and the tomato.