MUSSEL JUS:

1. Wash the mussels. use a big pan. Heat the olive oil and put the mussels in it. After a few minutes, pour with white
   wine. Then add the bay leaves and the thyme. Gently shake the pan since the mussels open. Separate them from the
   shells. Dry those. The just should be strained to avoid any dust.

RED MULLET:

1. Cut the dill very fine. Cut the chorizo in small cubes (brunoise). Wash the baby squid and then marinate it in the olive
   oil and the Espelette hot pepper.
2. Use a big pan, heat olive oil and put the quinoa. Stir as a risotto. Add the shallots. Coat it with mussel’s jus and the
   spigol. Cook it around 10 minutes.
3. At the end of the cooking, add the diced baby squid and chorizo.
4. Season it and add the fresh dill.

1. Cut the fennel in four. Take off the heart and cut it finely. Season with olive oil, dill and the lemon juice

1. Head the olive oil into the pan, add the red mullet’s head, the aromatic garnish and stir.
2. Glaze with pastis and cover it with the water. Add one fennel, garlic, olive oil and season.
3. Cook it for 30 minutes. Put the preparation into a food processor, blend it and rectify the seasoning.

Use a non-stick pan. Pan fry the red mullet, on the skin side, with a dash of butter and olive oil for two minutes. You have to obtain a crisp and golden coloration. Do not turn the fish. Present the fish with some warm quinoa. Decorate the plate with the fennel Carpaccio.