RECIPES > Fish dishes - Mullet supreme in Chiroubles   Restaurant La Fontaine Bleue in Villefranche sur Saône Serves 4 Preparation time: 25 minutes Cooking time: 10 minutes Ingredients 8 filets (or Supremes) of mullet 400g of potatoes 10cl of veal stock 2 shallots Hazelnut butter 25cl de Chiroubles Chervil, salt, pepper. Recipe Peel, wash and cook the potatoes in water; cool and drain. Reduce the Chiroubles with the finely chopped shallots then add the veal stock. Cook the Supremes in the hazelnut butter. Season, put on a plate, and keep warm. Deglaze the frying pan with the reduction thickened with butter, put it through a fine sieve, and rectify the seasoning, pour round the Supremes. Slice the potatoes finely and present them like fish scales on the Supremes. Glaze, decorate with chervil leaves. Recommend Wine Chiroubles, Beaujolais Cru Mullet flesh is very unusual and needs a red wine which is both tender and elegant. Chiroubles is refined and fruity and is the Beaujolais Cru that suits this dish best.