Fillet of Mullet Fried in Pernod Pepper Butter

Remove all burrs from mullet fillet, lightly score skin side with a sharp knife, flour and place in hot olive oil to start skin side and roast 1 min, turn to other side, repeat 1 min. Roast, set aside.

Melt 100 g butter in a frying pan, sauté finely chopped shallot without it taking color, add pepper berries, extinguish with Pernod, add chopped chervil last.

Soak baby lentils in cold water for 1 hour, rinse, sauté finely chopped shallot in olive oil, add lentils and curry and fill with chicken and fish stock, season lightly with salt and season with pepper, simmer for 10 min. Lentils should absorb all liquid.

Fry plucked leaf parsley in 160 °C deep frying fat for 30 sec. and dry on kitchen paper.

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