Tean sound grey mullet and smoked pork belly millefeuille with a light thyme and poultry jus

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Ingredients (serves six) 2 x 3lb grey mullet 18 thin slices of smoked pork belly 1 litre white chicken stock 4 sprigs of fresh thyme 3 baking potatoes 500g mange-tout 200g butter Olive oil for cooking fish 500g chicken carcasses 1 litre brown chicken stock 1 spring cabbage 2 bunches baby carrots 2 punnets cherry tomatoes Seasoning Chervil for garnishing ### Method Place the baking potatoes in the oven on sea salt and bake for approximately 1½ hours. Scale and gut grey mullet. Fillet and portion into 18 equal pieces (three per portion) and refrigerate. Roast chicken carcasses in a saucepan to keep all the juices in the end product. Add the white chicken stock in small amounts and reduce until almost dry. Add the brown chicken stock and reduce to a light jus. Infuse the thyme in the chicken jus and pass through a chinoise into a small saucepan. Remove outer leaves from cabbage and cut into bite-sized pieces discarding the stems then blanch in boiling seasoned water refresh and put to one side. Peel and wash baby carrots blanch refresh and place with cabbage. Blanch cherry tomatoes remove skin and place with cabbage. Cut mange-tout into lozenges and place with remainder of vegetables. Mash the baked potatoes through a fine sieve place in a saucepan and add butter in small quantities beating thoroughly to leave a smooth and rich mousseline. Grill the smoked belly of pork while pan-frying the grey mullet skin side down to achieve a crispy skin. Heat all the vegetables along with mange-tout which need only two minutes in boiling water. Arrange into a millefeuille using cabbage at the bottom followed by potato mousseline and the grey mullet to achieve three layers. Arrange the remainder of the vegetables around the millefeuille sauce and garnish with chervil and smoked pork belly. Photo © Sam Bailey