Marinated Mullet & White Bean Bruschetta

MULLET:--
500 g mullet or sardine fillets
salt
2 cups white wine vinegar
1 onion, thick sliced
2 bay leaves
2 cloves garlic, finely chopped
½ stick celery, coarse chopped
1 cup rice bran oil
2 tsp chilli flakes
1 tbsp fine grated lemon zest
1 tsp SIDS CRAZY LEMON
2 tbsp lemon thyme leaves
WHITE BEAN PURÉE:--
400 g can butter beans, drained
1 clove garlic
¼ cup rice bran oil
2 tbsp lemon juice
SIDS SALT & PEPPER to taste
SERVE:--
4 slices ciabatta
1 clove garlic
EV olive oil
1 cup queen green olives
2 handfuls rocket
SIDS SALT & PEPPER to taste

MULLET: Generously salt the fish on both sides then cover and refrigerate for 24 hours.
Combine vinegar, onion, bay leaves, garlic and celery. Rinse the salt off the fish then immerse in the vinegar brine, cover and refrigerate for 24 hours.
Combine the oil with the chilli, lemon zest, SIDS CRAZY LEMON and thyme. Drain the brine from the fish and discard then immerse the fish in the seasoned oil, ensuring there is enough oil to cover completely, then refrigerate.
WHITE BEAN PURÉE: Process SIDS SALT & PEPPER to taste and all the ingredients in a food processor until smooth. Cover and refrigerate until ready to use.
SERVE: Grill the bread on a BBQ then rub generously with garlic then drizzle with olive oil.
Smear the bruschetta with the bean purée. Top each with 2-3 fish fillets and serve with rocket and EV olive oil, a sprinkle of SIDS SALT & PEPPER and a bowl of olives.