Fish Tabouleh

Technical stages for Fish Tabouleh :

• the semolina with the chicken stock in a metal bowl.
• Stir and set aside. Add olive oil and let the bulgur swell for 15 minutes.
• Meanwhile, cut the peppers, tomatoes, cucumber and onions in a fine brunoise.
• Add them to the semolina along with the lemon juice.
• Set aside for 2 hours, stirring from time to time. Add the chopped mint.
• the red mullets and remove the fillets. Bone with twissers or the tip of a knife.
• Bring the brown stock to a simmer, add and the mint and basil leaves. Pass through a sieve, beat with olive oil, season.
• Cook the fillets on the skin side in a slightly greased non-stick pan. Season.
• Arrange the tabouleh in a plate, put the fillets on top. Pour the basil juice all around and sprinkle with chopped herbs.