Rode mul met een huid van aardappelschijfjes

Remove the bones from the mullet fillets. Lightly score the skin of each fillet, brush with egg yolk and season.

Peel and slice the potatoes thinly using a kitchen mandoline. Cut out 2 cm diameter disks using a small round cutter. Do not wash; pat dry with a clean cloth or kitchen paper. Cook the potato disks quickly in boiling water to soften without colouring. Once soft, drain and set aside to cool.

Dust each potato disk evenly with corn flour and arrange neatly over the fish fillets, skin side up, overlapping each other by half so as to form fish scales. Cut out pieces of parchment paper the size of the fillets and place over the potato scales. Keep refrigerated.

Reduce the white wine and Noilly Prat together with the finely chopped echalots. Add the mullet bones to the liquid and reduce further. Adde the heavy cream. Reduce the orange juice with the rosemary until a few tablespoons and add to the sauce. Let it go for 15 minutes and then seave the sauce. Add a lumb of butter and the liver of the red mullet. Keep it warm until service.

Pan-fry the fish fillets paper side down first on medium heat until the potato scales are evenly cooked and golden brown in colour and the fish flesh starts getting white.Remove from the pan and present with the potato side up.