Seared fillet of red mullet with chickpea gateau

 
For the fish: Remove any bones and scales from the flesh and the skin. Cook in a hot pan ensuring the skin side is crispy.
 

Chick pea gateau: Lightly crush the chick peas in a bowl and add in the freshly chopped herbs and crushed garlic. Divide into 2 batches and place into stainless steel rings and brown on both sides in a non stick frying pan with some olive oil.
 

Parmesan ring: Pre-heat your oven to 200C , mix the mustard seeds with the parmesan and lay out on a non stick baking tray (approx 10 cm by 2cm strips). Bake until golden brown and then peel strips off the tray. While still pliable place the strips into 2 stainless steel rings or round a rolling pin to get a curled shape.
 

Tomato achar: Blanch and de-seed the tomatoes and chop into small dice (brunoise). Sweat down the finely chopped red onion then add the chilli, coriander and garlic and cook for a further minute. Add the white wine vinegar, sultanas and half the sugar and reduce until a chutney consistency is reached. Add in the tomatoes and season using the rest of the sugar salt and pepper.
 

Horseradish cappuccino: Reduce the fish stock with the cream, white wine and fresh horseradish by two thirds. Pass through a fine sieve into a clean pan, add in the butter and froth up using a hand blender.
 
Plating up
Using a warm rectangular plate, place the chick pea gateau at the left hand side with the mullet fillet skin side up. Place the cooked parmesan ring onto the mullet and using 2 spoons, make a quenelle of the tomato achar and carefully place the shape into the ring on top of the mullet. Garnish with a sprig of chervil, the oysters and lightly spoon over with the horseradish cappuccino.

 
This recipe comes courtesy of Chef Peter Mackenzie: Coeliac UK gluten-free chef of the year 2009, as judged by Raymond Blanc.