Mullet With Thyme

Preparation:

Preparation: In a casserole with 10 g of butter, brown the head and the bones of the red mullet over high heat together with the garlic and two sprigs of thyme. Add the peel and seeds of the tomato, pour the fumet and bring to the boil. Skim and simmer for 15 minutes, then filter the mixture, put it back in the saucepan and let it reduce by a quarter. In a pan with 10 g of butter, briefly fry the liver and the last sprig of thyme. Eliminate the latter and blend the liver with 30 g of softened butter. Wrap the mixture in aluminum foil and put it in a cool place. Line a baking tray with another piece of aluminum foil, grease it with a little oil and place the fish fillets on top. Brush them with the rest of the melted butter, then cook them under the hot grill for about 5 minutes, then salt them. In a saucepan, heat the reduced broth, add the mixture of liver and butter and blend the sauce obtained. Add the diced tomato pulp and season with salt. Serve the fish fillets with the prepared sauce.