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<\/div>\nFor 4 people<\/strong><\/p>\n Prepare the mashed ratte potatoes with olive oil. In the meantime, remove the fish bones.<\/p>\n Wash the cherry tomatoes and place them in an ovenproof dish. Drain the potatoes and mashed them with the skin. When the vegetables are almost done, cook the fillets of red mullet in a frying pan with a little bit of olive oil for a few minutes (about 5 minutes). Fillets should stay firm and moist.<\/p>\n Arrange the plates. Place two fillets of red mullet, a few roasted tomatoes and celery and some mashed potatoes with olive oil. Drop some lemon caviar pearls on the fish, sprinkle with chopped celery leaves, a pinch of fleur de sel. Drizzle with fruity olive oil and serve immediately.<\/p>\n<\/div>\n<\/div>\n\n
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\nWash the potatoes and bake them in boiling water for half an hour.<\/p>\n
\nWash the celery stalks, set the leaves aside and cut the stems into slices. Place them in the dish with the tomatoes. Drizzle with olive oil and sprinkle with two pinches of Fleur de sel.
\nBake in oven for 20 minutes (250\u00b0C (480\u00b0F)<\/em>), stirring occasionally.<\/p>\n
\nAdd the cream and olive oil, mix and season with salt and pepper according to your taste. Set aside.<\/p>\n