for the mullet rose:
for the courgette cream:
for the baked tomatoes:
Remove the green part of the courgettes and brown them on a high heat in a non-stick pan with one mashed garlic clove and with onion (already stir-fried), simmer with white wine until alcohol is reduced and add one glass of water to cook the courgettes. Remove the garlic clove and blend the mixture into a dense and creamy sauce, to which you will add as much salt and pepper as necessary.
Cut the cherry tomatoes into halves and and arrange them on a baking tray facing upwards, seasoning slightly with extra virgin olive oil, a mashed garlic clove, the basil leaves and a little sugar and salt.
Bake in the oven for 20 minutes at 200°C.
Wrap the mullets in the shape of a rose, alterning them with speck. If necessary, tie them with cooking twine.
Bake in the overn for about 10 minutes at 190°C.
The mullet flesh should be well cooked and white, but still juicy; the speck should be crispy.
Servy by placing the trout rose and the baked tomatoes onto the courgette cream.