• 2 red mullet fillets, 0.66 lbs. each
• 2 bass fillets, 0.66-0.88 lbs. each,
• 4 large potatoes (Charlotte)
• 1.76 oz. butter (for the croustillants)
• 4 mature tomatoes
• 2.8 oz. butter (for the tomato emulsion)
• Salt, pepper, salt flower
• 4 small pieces of chervil

Preparing the croustillants:

1. Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.
2. Cover the croustillants with 50 g melted butter and season them.
3. Next, cook them at 180 degrees for 10 minutes.

Preparing the fresh tomato emulsion:

1. Mix the tomatoes and put the pulp in the Chinese tin-plate.
2. Boil the pulp in a Russian (a saucepan made of copper).
3. Add 80 g butter, blend with the beater. Season and store the sauce warm.
4. Sear the fish fillets in a hot pan with olive oil.

Dish presentation:

1. Dispose a red mullet fillet in the middle of the serving dish. Put a potato croustillant on top of it.
2. Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.

• Preparation time & cooking: 20 minutes