4 red mullet, prepped, setting aside bones and liver
50g/1¾oz tomato ketchup
1 x 150g jar piquillo peppers, drained seeds removed
1 bunch baby spinach
1 bunch nasturtium flowers
salt and freshly ground black pepper
Preheat the oven to 160C/325F/Gas 3.
Boil the potatoes in a pan of boiling salted water. Drain.
Roast the bones in the oven for 10 minutes. Remove from the oven.
Carefully scoop out the bone marrow and chop it roughly, seasoning with salt, pepper and the chives.
Carve a hole in the potatoes with a teaspoon and stuff them with the bone marrow mixture. Roast in the oven for 7 minutes.
Add the butter, shallot, thyme, garlic, and the red mullet bones and liver. Add the ketchup and let it colour. Add water to almost cover and allow to cook for 20 minutes, or until reduced and with a creamy texture.
Pass through a sieve and check the seasoning, adding a bit of black pepper.
Cook the fish fillet in a frying pan with a little olive oil. Add the piquillos to the pan and cook until heated through.
To serve, put the red mullet peppers, stuffed potatoes and some fresh spinach leaves onto a plate. Finish with the sauce and nasturtium flowers.