Difficulty:[usr 2]
Wash the peppers, remove the stem and deseed. Mix the peppers color by color with each time 1/4 liter of fish stock. Salt and pepper.
Boil the 3 sauces separately in a sauté pan and bind each of them with a spoonful of starch. Adjust seasoning. Switch to Chinese.
Remove the scales from the red mullets and lift the fillets. Salt and pepper. Flour the skin of the red mullets and cook in olive oil.
Boil the pepper sauces again and whisk them with 100 g of butter each. Pour the 3 sauces on the plates. Bind them together with a wooden stick. Arrange the red mullet fillets on the sauce. Wild rice goes well with this dish.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc
