Difficulty:[usr 2]
Peel and cut the potatoes into regular slices, cook them in the oil until they are golden brown. Drain, set aside.
Cook the leeks in boiling salted water (or steam), drain, set aside.
Put the veal jus in a sauté pan on the heat, let reduce by half, add the wine lees, season with salt, pepper and celery and let reduce until you get a good consistency.
Pan-fry the red mullet fillets skin side down in a moderate oven for a few minutes.
Place the charlotte slices in a crown on hot plates, place the red mullet fillets on top, and at the base arrange the young leeks.
Finish the sauce by incorporating the butter in pieces. Gently coat the fillets and surround with a string.
Sprinkle with Guérande salt.
Chef Hubert's Culinary Ideas
