Peel the potatoes and cut them into very thin slices (this is best done with a slicer).
best with the universal cutter). Cut the potato slices into circles 18 mm in diameter using a round cookie cutter. Shape the potato circles in salted water and blanch for 15 seconds. Rinse potatoes, drain well and dry gently. 2.Melt the butter in a small saucepan, pour the clear liquid through a coffee filter. Mix the potatoes with it. Mix the egg yolks and brush the red mullet skin with it. Later, place the potato circles from the narrow end of the red mullet to the top, overlapping exactly on the fillets to form a scale. Leave the fillets to cool.
4. boil white wine, vermouth and shallot cubes almost completely. Add crème fraîche and boil to 2/3, season with salt and season with pepper. Clean the carrots and the zucchini and cut them very finely into cubes. First put the carrots in boiling salted water for 4 minutes, then add the zucchini after 3 minutes. Rinse and drain the vegetable cubes. 6. Heat olive oil in two large coated frying pans and add the fillets, potato side down. Salt, season with pepper and roast over medium heat for 8-10 min until golden brown, without turning them to the other side. Cut the basil into strips, add to the boiling sauce and blend with a hand blender. Add the diced vegetables, bring to the boil and add to the sauce.
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