Red mullet recipe by Glenn Viel de Baumanière

RED MULLET MOUSSE
20 red mullets 
4 onions 
17 fennel bulbs 
1 kg cherry tomatoes 
3 garlic heads
6 gelatin sheets
5 kg of scraped and washed mussels
20 cl pastis
1/2 tablespoon of honey
6 g saffron powder
250 g anchovies in oil
80 g red mullet liver
Liquid cream (if necessary)
Olive oil from La Vallée des Baux
Salt, ground pepper

SOCCA 
500 g chick pea flour
80 cl water
90 g olive oil
Dry thyme and rosemary
Salt flower

RED MULLET CARPACCIO 
8 scaled, boneless, skinless red mullet fillets
Olive oil from La Vallée des Baux
Candied lemon pulp
Salt, ground pepper

TO SERVE 
The reserved red mullet scales
Deep-frying oil
Lemon powder
Espelette chilli pepper
Wakame powder
Fresh farm cream
Salt, ground pepper

RED MULLET MOUSSE
Remove the fillets from the red mullet, scale them and reserve the scales. Remove the bones carefully. Set aside the livers and add 80 g if necessary.
Chop the onions and fennel. Peel the tomatoes and cut them into pieces. Peel and degerm the garlic. Soak the gelatine in cold water for 10 minutes.
Open the mussels on a high heat in a pan covered with water, remove the shells.
Sweat the onions and fennel in olive oil in a high-sided saucepan until golden. Deglaze with pastis, add the tomatoes and garlic. Stew well, then add the honey, saffron, anchovies, red mullet livers, shelled mussels, red mullet fillets and gelatine. Leave to cook for 20 minutes, then blend and sieve.
Mix this mixture by placing it on ice to cool it quickly, and leave it to rest in the fridge for 12 hours. Cream if necessary to adjust the texture.

SOCCA 
All ingredients should be at room temperature.
Dissolve the chickpea flour in a little water to avoid lumps, then add the remaining water. Pour the olive oil into a hot frying pan, then use a pipette to make discs about 5 cm in diameter.
Add dried herbs and fleur de sel.
Once the socca is cooked, level it with a round cookie cutter.

RED MULLET CARPACCIO 
Cut the red mullet fillets into carpaccio and arrange in the ceramic holders provided.
Season with olive oil, preserved lemon pulp, salt and freshly ground pepper.

FINISHING AND DRESSING
Rinse the red mullet scales and dry them well in the oven.
Fry them in oil at 140 °C. Drain the scales on absorbent paper and season with lemon powder, Espelette pepper, wakame powder and salt.
Arrange the mousse in bowls, then smooth the surface with a small angled spatula.
Add a few dots of farmhouse cream and then the fried scales.
Place the red mullet carpaccio in its holder on the edge of the bowl.
Serve.

A recipe to discover at the restaurant L'Oustau de Baumanière