Difficulty: Intermediate (Level 2)
As a seasoned chef, I recommend peeling the Charlotte potatoes and slicing them evenly. Sauté in sunflower oil until golden and crisp. Drain well and keep warm.
Blanch the young leeks in boiling salted water (or steam until tender). Drain and set aside.
In a sauté pan over medium heat, reduce the veal jus by half. Stir in the wine lees, then season with salt, pepper, and celery salt. Simmer until the sauce thickens to a silky consistency.
Pan-sear the red mullet fillets skin-side down in a hot pan, then transfer to a moderate oven for a few minutes to finish cooking gently.
On hot plates, arrange the Charlotte potato slices in a crown. Top with the seared mullet fillets and nestle the young leeks at the base.
Finish the sauce by whisking in the cold butter piecewise for a glossy emulsion. Lightly coat the fillets and draw a ribbon around the plate.
Sprinkle with fleur de sel from Guérande for that perfect salty crunch.
Chef Hubert's Culinary Ideas
