Striped Red Mulletwith Orange‑Rosemary Sauce

Fillet the red mullet as shown in the video, keeping the skin on each fillet.

Using a mandoline, slice the potato into 1 cm thick rounds and cut out 2 cm wide circles; blanch the slices in boiling water for 2 minutes, then shock them in ice water and drain.

In a bowl, combine the blanched potato circles with 3–4 tbsp clarified butter and 1 tsp potato starch; toss gently to coat.

Brush the fish skin with a mixture of the two egg yolks, then arrange the potato slices on a sheet of parchment paper to mimic fish scales, covering the fillets; cover with another sheet of parchment and refrigerate for 30 minutes to set the shape.

Meanwhile, in a saucepan over medium heat, sweat the diced shallot until translucent (about 2 minutes). Add the fresh orange juice and reduce until it forms a glaze, then stir in the Noilly Prat and continue reducing by two‑thirds.

Add the crème fraîche and double cream to the reduced liquid, stirring constantly; bring to a gentle simmer and add the rosemary sprigs, allowing the herbs to infuse for 5 minutes.

Strain the sauce through a fine‑mesh sieve, discarding the solids, and keep the sauce warm on low heat.

Heat a large skillet over medium heat, place the parchment‑wrapped fish skin‑side down, and fry for 5–7 minutes until the skin is crisp and the fish is mostly cooked; remove the parchment, flip the fillet and finish cooking off the heat for 1 minute.

Plate the warm orange‑rosemary sauce, lay the fish fillet in the center, and drizzle a few drops of demi‑glace around the plate for added shine and flavor.

Serve immediately while the fish is hot and the sauce is glossy.