Difficulty:[usr 3]
Scale the fish, fillet the red mullet, recovering the bones and entrails, put in a sauté pan with olive oil, let sweat, add carrots, onions , peeled and cut into a fine brunoise + 1 bouquet garni. Leave to cook for 10 minutes. Add the Madiran wine, then the fish stock. Leave to cook for 1 hour, sieve, pressing well on the ingredients, reduce again until you obtain 25 cl of liquid, set aside.
Gently debone the red mullet fillets (be careful, there should be no bones left), salt and pepper from the mill.
Peel carrots and onions, trim the leek, cut all these elements into fine julienne strips. Peel the orange (zest), cut the zest into fine julienne strips, blanch, mix with the julienned vegetables.
Heat the grapeseed oil in a frying pan, when it is very hot, add the vegetable and orange juliennes, stir continuously with a fork until obtain a nice color and that they are crisp, remove on a paper towel, drizzle them with a few drops of raspberry vinegar, sprinkle with sugar and glaze quickly with the salamander or by default on the grill. Keep warm.
Put the remaining olive oil in a frying pan, sear the red mullet fillets 1 round trip, pat dry on absorbent paper, keep warm.
Return the red mullet stock to the heat, in the first broth, add the butter in pieces off the heat until well combined, adjust the seasoning. Arrange the fillets in a fan shape on each hot plate, at the base place a small dome of caramelized jumble, lightly coat the fish and distribute the rest of the sauce around it.
Decoration:plant a few stalks of chives in the clutter.
Chef Hubert's creation
