Ingredients

• 500g/1lb 2oz baby potatoes
• 4 bone marrow bones
• cut into 5cm/2in length
• 1 bunch fresh chives
• 1 tsp vegetable oil
• 100g/3½oz butter
• 1 shallot
• finely chopped
• 1 bunch thyme
• 1 head garlic
• 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

Directions

• 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.