Preparation: flaking, removing the head, and emptying. Cut along the center edge to the tail without cutting it, turn the fish over and make the other side: you leave the tail.
Cut the central edge: you have the 2 threads attached to the tail. Slide your finger in the opposite direction on the small edges and remove them with fish tongs or, with default, with tweezers. Same thing for the other net. No more one edge. Cover and put in the fridge.
Just before serving: Heat the pan, put parchment paper so that the delicate pulp does not attach, a drizzle of oil. Once cooked, turn the red mullet after 30 seconds: turn off the heat. The time to assemble your plate the fish will be cooked.
Short ratatouille: (without tomato)
Onion, eggplant with a little garlic, red pepper and yellow pepper, zucchini with the skin.
Cut everything very thin while keeping the ingredients separate. Separate the ingredients in a little oil for 2 minutes. Season with salt and pepper, a little thyme and a pinch of Espelette pepper.
Put everything in a mixing bowl and set aside. Heat in microwave or hair.
A good Risotto rice like Carnaroli. Shallot, a little fish stock and peas, a few small tomatoes, finely chopped. Beure and parmesan!
Green peas: cook 10 min then put in ice water 5 min. in order to keep the beautiful green color. Mix in order to obtain a pure, smooth finish. Add salt / pepper.
Risotto: cut the shallot very thin and brown in a little butter, add the rice, brown, deglaze with white wine. Gradually add the aroma. Once al dente, remove from heat, rest 10 min. add diced cold butter and don’t hesitate about the quantity.
Before serving: mix, rice, pea puree, parmesan and candied tomatoes.
Assembly on hot plate: you can work with the spoon Risotto and ratatouille. I like to put the risotto in a circle. Put the red mullet last very gently so as not to damage it.