Shell fish and fish

For 4 people:
- 4 red mullet (1.2 kgs)
- 4 fennel heads
- Dill
- OliveOil
- 1 sheet of Filo pastry
- Beurre nantais with black olives
- 5 cl of vinega
- 10 cl of white wine
- Trimmed shallots
- Liquid cream, butter
- Black olives
- Guérande salt, pepper

1 - Fillet 4 red mullet, remove the bones and wash the fillets and place      them in a cool place. Finely chop the fennel, wash and drain. Cook      the fennel to a purée with olive oil and keep it warm after cooking.
2 - Butter a sheet of Filo pastry, cut it into 8 triangular pieces and cook      in the oven for 5 minutes at 220° (th.8)
3 - Preparing the beurre Nantais: Reduce the 5 cl of white vinegar, 10 cl      of white wine and the chopped shallots to an almost dry paste. Add      a little liquid cream and beat to a buttery consistency and add the      minced black olives. Add salt and pepper and place in a bain-marie to      serve.
4 - Cook the mullet fillets on the skin side with olive oil and butter, then      turn them and salt with Guérande salt.
5 - Place a sheet of Filo pastry in the centre of the plate, then put a layer      of fennel, followed by two mullet fillets per person and, finally,      another layer of pastry. Finish by pouring a trickle of beurre Nantais      around the mullet and sprinkle with a decorative garnish of Dill.