Lifting nets
Mullet sauce:
Rinse the red mullet fillets, remove the bones, (keep the bones for the sauce and the liver),
Fry the red mullet bones with the chopped shallots in olive oil,
wet with the Irouléguy, let reduce, add plenty of water, add thyme and bay leaf, let reduce again until good consistency then leave to infuse off the heat, pass through cheesecloth, reduce again by 3/4, bind with red mullet livers,
Cook the vitelotte potatoes in salted boiling water, peel them.
Prepare the aromatic vinaigrette,
Cut thin slices of vitelotte potato into bias, fry in crisps, keep warm,
Cut a square of parchment paper 15 by 15, coat with a brush with aromatic vinaigrette, arrange on top in a rosette the fillets of red mullet cut in half or in three if the fillet is bigger, preferably use red mullet 100/200g.
Sprinkle with a drizzle of olive oil, salt and pepper, put in the oven 5 minutes (half-cooked),
Training:
Arrange in a circle in the center of the plate the purple potato crushed with a fork with butter, salt with Guérande salt and ground pepper, place the red mullet rosette on top, decorate with a crisp,
Wheat the butter sauce off the heat, season with salt and freshly ground pepper, gently drizzle the fish. Surround with paprika.
Finely chop the shallots, ginger and herbs,
mix the vinegars+oils,
put all the ingredients in the mixing bowl,
mix,
