Difficulty: [usr 3]
As a professional chef with years of experience in French cuisine, like Chef Hubert, here's how to prepare this elegant dish:
Scale and fillet the red mullet, reserving the bones and entrails. In a sauté pan with olive oil, sweat the bones, then add peeled carrots and onions cut into fine brunoise, plus 1 bouquet garni. Cook for 10 minutes. Add Madiran wine and fish stock, simmer for 1 hour, strain while pressing the ingredients, and reduce to 25 cl. Set aside.
Carefully debone the fillets, season with salt and milled pepper.
Peel carrots, onions, and trim leeks; cut into fine julienne. Zest the orange into fine julienne, blanch, and mix with the vegetables.
Heat grapeseed oil in a frying pan until very hot. Add vegetable and orange julienne, stir constantly with a fork until golden and crisp. Drain on paper towels, drizzle with raspberry vinegar, sprinkle with sugar, and glaze under a salamander or grill. Keep warm.
In a clean frying pan with remaining olive oil, sear the fillets skin-side down for one round trip. Drain on paper towels and keep warm.
Reheat the reduction, whisk in butter off the heat until emulsified, and adjust seasoning. Fan the fillets on hot plates, mound caramelized vegetables at the base, nappé the fish lightly, and pool sauce around.
Garnish with chive stalks in the vegetable mound.
Chef Hubert's signature creation
