Prepare the red mullet fillet by removing the pin bones and any scales.
Make the mayonnaise: mix the egg yolks, mustard, white wine vinegar with the salt and pepper. Whisk the ingredients together and start drizzling in the sunflower oil, whisking all the time. As your mayonnaise thickens begin to speed up the pouring of the oil until you have a thick mayonnaise. Squeeze in half of the lemon juice and check the seasoning.
Prepare the sauce vierge: remove the skins from the cherry tomatoes by immersing into boiling water for 10 seconds and then placing them straight into iced water. Remove the skins with your fingers and then cut the tomatoes in half. Season with salt. This will draw out the juices from the tomatoes which will form the base of the sauce. Finely dice the shallots and the garlic and mix in with the tomatoes. Leave this for one hour at room temperature. To finish the sauce, shred in the basil and add the olive oil. Check the seasoning.
Pick through your crab to remove any pieces of shell. Season with salt and pepper and a squeeze of lemon juice. Add the picked and chopped parsley then mix through some of the mayonnaise and put back in the fridge.
Prepare your fennel: Remove the tough core and slice very finely on a mandolin. Wilt the fennel by seasoning with salt. Place in a colander to allow the water to drain off. Dress the fennel with olive oil and lemon juice.
Cook the red mullet fillets in a hot non-stick pan with olive oil. Season with salt and then place them in the pan skin side down until the skin is crispy. Turn over to finish cooking and finish with a squeeze of lemon juice.
To assemble the dish: place the mullet on top of a small mound of fennel , drizzle round the sauce vierge and place a quenelle of crab mayonnaise on top of the fish.
«This dish can be made with other fish such as sea bass or sea bream.»