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Cook the fennel, cut into small sticks, in a saucepan of boiling salted water, removing while still crunchy. Sauté with the apricots, cut lengthwise in six pieces, in a frying pan with a touch of butter and olive and a little fennel seed powder. Briefly pan-fry the red mullet in olive oil, salt and pepper. In a mixer bowl, mix the coconut milk, basil leaves, pinch of turmeric and finely-chopped lemongrass. Add salt and pepper. Pass through a muslin strainer. Boil in a small saucepan. Add a dash of lemon juice and glaze the red mullet.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
