«If red mullet is not available try this dish with gilt head bream, grilled salmon or sae bass.»
Prepare the red mullet fillet by removing the pin bones and any scales.
Chop the flat parsley.
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 chive vinaigrette: Carefully chop the chives as finely as possible. Add these to the oil and balance the vinaigrette with the lemon juice. Season with fine salt.
Pick through your crab to remove any pieces of shell. Season with salt and pepper. Add the picked crab 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, lemon juice and some flat parsley.
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 chive vinaigrette and place a quenelle of crab mayonnaise on top of the fish.