Stuffed Red Mullet

Preparation:

1. Remove the red mullet fillets and remove the bones.
2. For the mousseline: mix 100g of red mullet fillet with their liver and add 50g of cream and 50g of egg white.
3. For the octopus stuffing: cook a large octopus in broth for 2h30. Cut into pieces then add green beans, parsley and garlic.
4. Stuff the red mullet then make a ballotine with film and cook at low temperature for 30 min at 46 degrees. Finish cooking with a blowtorch.
5. With the red mullet heads make a full-bodied juice.