For the chlorophyll
1 bunch English spinach, washed and patted dry
Put English spinach through a juicer, then pass through a fine sieve.
Place in a pan on the stove and cook over a low heat until tepid (blood temperature); make sure you do not overheat.
Remove immediately from the stove and pour the liquid into a sieve double-lined with wet cheesecloth.
Place the sieve over a bowl and leave in the fridge overnight to drain the excess water. Scrape off the chlorophyll this should give you about 20 ml or 1 2 fl oz and store in a covered bowl.
For the anchovy custard
160 ml cream
95 ml milk
6 anchovy fillets patted dry and finely chopped
2 egg yolks
salt and pepper
Spray 6 demitasse cups lightly with non-stick spray.
Place in a deep baking tray. In a small pan heat the cream and milk to blood temperature, then add the anchovies.
Allow to infuse for 15 minutes.
Beat in the eggs and seasoning, strain.
Pour mixture into the cups, filling two-thirds.
Allow to rest for 20 minutes. Preheat oven to 130 degrees C (265 degrees F).
Pour boiling water into the tray, up to the level of the filling in the cups.
Cover with greased foil and press firmly onto the tops of the cups.
Allow to stand for 5 minutes.
Place the tray in the oven and cook for 45 minutes.
Test with a wooden skewer to check when set. If not set, return to oven and check every 10 minutes.
Remove from oven and allow to rest for 1 hour.
Reheat lightly when needed with the oven on very low.
For the sauce
Infuse some basil stems in a White Wine Sauce for 4 minutes, strain and add 20 ml (1 2 fl oz) of the chlorophyll to the sauce at the last minute to give it a bright green colour
For the dried olive tapenade
100 g dried black olives
40 ml extra-virgin olive oil
1 clove garlic, chopped
1 French shallot, chopped
1 anchovy fillet, chopped
2 teaspoons chopped parsley
Pit the olives and cut them finely with a knife until you have a rough-textured tapenade.
In 20 ml (1 2 fl oz) olive oil sweat the garlic, shallot and anchovy.
Add to olives with the parsley and remaining olive oil.
Allow the flavours to blend for 24 hours in a cool place.
For the rouget
6 fillets rouget
cornflour to dust
salt and pepper
a little olive oil
handful of mache, or other small leaves
Make sure rouget is well trimmed and clean of any bones.
When ready to serve, dust with a touch of cornflour, salt and pepper.
Using very little oil, sear fish in a non-stick pan or a heavy pan on high heat, skin down first.
As soon as you put the fish in the pan, press with a fish spatula to ensure the fillet does not curl.
Turn over after 1 minute and sear the other side without pressing; remove and put aside. Keep warm.
On a warm plate arrange an anchovy custard and a fillet of rouget.
Garnish with mache leaves or other small leaves dressed with a touch of olive oil, top the rouget with a spoonful of Tapenade and drizzle lightly with sauce.