Difficulty:|usr 2]
Trim the shallots (300 g) without peeling them, put them whole in a sauté pan, cover with white wine (10 cl), add the honey, let gently confit for 15 to 20 minutes.
Sweat the rest of the peeled and chopped shallots in butter without colouring, deglaze with white wine (10 cl), then moisten with fish stock, filter, whip in butter, winnowing, salt and pepper.
Sear the red mullet fillets in olive oil for 3 minutes on each side.
Arrange the candied shallots in a ring on hot plates, place the fish in the centre, gently drizzle with the sauce.
Decorate with chervil.
Recipe created for "Prince de Bretagne" vegetables by Hubert.
