Scale and fillet the red mullet.
Turn and cook the artichokes.
Clean and sort the mussels. Sweat the minced onion, add the mussels, the white wine, cover. At the end of cooking, shell the mussels and reserve the filtered mussel juice.
Mix the lobster coulis and the mussel juice, add the pistils of saffron, leave to infuse after a few broths.
Stuff the artichoke bottoms with half tomato coulis and half olive tapenade.
Reheat them with steam.
In a non-stick pan, quickly cook the red mullet fillets.
Arrange the red mullet fillets, the stuffed artichoke bottom, the mussels, a few diced tomatoes and sprigs of chervil in a deep plate.
Serve separately from the shellfish stock in a sauce boat.
