Yellowfin mullet with seafood

Ingredients for 2 servings:

• 2 fish(s) (mullet), approx. 400 g each
• 2 scallops
• 100 g North Sea crabs, peeled
• 50 g caviar (trout caviar)
• 1 shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 2 sprigs rosemary
• 4 sprigs of thyme
• 2 sprigs of dill
• Mustard, hot
• 2 tbsp butter
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

The merchant guts and scales the fish. Remove all fins except the tail fin. Make three diagonal cuts on each side of the fish. Brush the cuts and abdominal cavity with mustard, season with salt, and fill with the herbs and diced garlic from half a clove. Hold the scallops open-side up and cut through the muscle on the flat inside with a sturdy knife. In the lower, domed shell, remove the muscle meat all around the gray edge. Remove the mussel from the shell and peel the gray edge away from the white muscle meat. Carefully separate the white muscle meat, known as the nutlet, from the orange roe (corail). Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large pan and fry the barbel over high heat for 2 minutes, then reduce the heat by half. Once that side is brown, flip it over, cook on high heat for one minute, then reduce the heat again and finish cooking the fish. Brown the side that will be on top first when serving. For the scallops, heat 1 tablespoon of butter in a saucepan, then briefly sauté the shallot and garlic cubes. Cut the white muscle meat in half to create two equally thick, round slices. Sauté with the coral for one minute on each side over medium heat with the lid on. Place the fish at the bottom of the plate, place the scallop in its domed bowl over the fish, and garnish with crab, caviar, and some fresh herbs of your choice. Serve with a side dish, for example, lentil and apricot curry and a few potato halves.