Red Mullet in Honey Curry Marinade

Cut chili in half, remove seeds and stem. Rinse the pod, finely dice. Mix with honey, curry, pepper, 3 tablespoons juice of one lemon and oil (I) to a marinade.

Rinse the cooled fish fillets, rub dry, brush with the marinade and leave to cool for about 60 minutes.

Peel shallot, dice finely. Halve the passion fruit, remove the pulp, pass through a sieve. Keep the juice, mix with the remaining juice of one lemon, oil (Ii) and shallot cubes. Season with salt, pepper and 1 pinch of sugar.

Remove peel from mango, cut from stone, divide flesh into wedges. Rinse leaf lettuce, pluck into bite-sized pieces, mix. Arrange decoratively on plates with the mango wedges.

Roast fish fillets in hot butter on each side over medium heat for 1-2 minutes, season with salt and extinguish with marinade.

Arrange the fillets on the lettuce, drizzle with passion fruit salad sauce.

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