Semi-Cooked Red Mullet Rosette with Herbs, Crushed Vitelotte Potatoes, and Irouléguy Liver Emulsion

• 6 red mullet (100-200 g each)
• 280 g vitelotte potatoes
• 35 g butter
• 200 g herb vinaigrette
• 100 g olive oil
• thyme and bay leaf
• ½ bottle red Irouléguy wine
• paprika
• Guérande salt, ground pepper
• 2 shallots

• 2 shallots
• 20 g fresh ginger
• chervil, flat-leaf parsley, tarragon, dill
• 8 g ground coriander
• 3 cl Sherry vinegar
• 3 cl aged wine vinegar
• 5 cl balsamic vinegar
• 12 cl olive oil
• 10 cl hazelnut oil
• salt, ground pepper

• Preparation time: 25 minutes
• Cooking time: 8 minutes

Lifting nets

Red Mullet Liver Sauce

Rinse the red mullet fillets and remove the bones (reserve bones for sauce and livers). Fry the bones with chopped shallots in olive oil. Deglaze with Irouléguy wine, reduce, add ample water, thyme, and bay leaf. Reduce again to a good consistency, then infuse off the heat. Strain through cheesecloth, reduce by ¾, and bind with the reserved livers.

Cook vitelotte potatoes in salted boiling water, then peel. Prepare the herb vinaigrette. Slice vitelotte potatoes thinly on a bias, fry into crisps, and keep warm.

Cut a 15 x 15 cm square of parchment paper. Brush with herb vinaigrette and arrange halved (or thirded, if larger) red mullet fillets in a rosette pattern—ideally using 100-200 g fish. Drizzle with olive oil, season with salt and pepper, and bake for 5 minutes until semi-cooked.

Plating

In the plate's center, arrange a circle of fork-crushed vitelotte potatoes mixed with butter, Guérande salt, and ground pepper. Top with the red mullet rosette and garnish with a potato crisp. Whip the sauce off the heat with butter, season with salt and pepper, and gently drizzle over the fish. Surround with paprika.

Herb Vinaigrette Preparation

Finely chop shallots, ginger, and herbs. Combine vinegars and oils. Blend all ingredients together in a mixer.