80 g shallots, finely chopped
150 ml aged wine vinegar
50 ml dry white wine
3 g mignonnette pepper (coarsely ground pepper)
400 g cold Echiré butter, cut into small pieces

4 red mullet fillets, about 250 g each
Fleur de sel
Freshly ground pepper

4 navet turnips
4 large carrots
1 yellow turnip ¼ celeriac
1 green radish
4 red radishes
4 baby leeks
50 ml olive oil
Fleur de sel
Freshly ground pepper
1 garlic clove, with skin
1 sprig of thyme
500 ml chicken broth