Difficulty: Medium (2/5)
Trim 300 g of shallots without peeling and place whole in a sauté pan. Cover with 10 cl white wine, add honey, and gently confit for 15-20 minutes until tender and caramelized.
Sweat the remaining peeled and chopped shallots in butter without browning. Deglaze with 10 cl white wine, then add fish stock. Strain, whisk in butter for a silky finish, season with salt and pepper.
Sear red mullet fillets in olive oil, 3 minutes per side, for a crisp skin and moist flesh.
Arrange confit shallots in a ring on warm plates, center the fish, and drizzle with sauce. Garnish with chervil.
This refined dish, showcasing premium "Prince de Bretagne" shallots, is crafted by expert chef Hubert.
