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Recipe for 4 persons by Alain Moreau, Chez Camille, Arnay-le-Duc.
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.
6 - 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.
7 - Butter a sheet of Filo pastry, cut it into 8 triangular pieces and cook in the oven for 5 minutes at 220° (th.8)
8 - 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.
9 - Cook the mullet fillets on the skin side with olive oil and butter, then turn them and salt with Guérande salt.
10 - 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.