A recipe from Thierry Bouhier, Domaine d'Orvault, Nantes

Ask your fishseller to prepare the fish for you so that they're ready to stuff. You could also you sole.

The samphire season corresponds to the salt collecting season in the salt marshes, namely late June until mid-summer. Samphire is unique for its strong briny taste.

1. Scale and gut the fish, reserving the livers. Remove the heads. 
2. With a filleting knife, remove the backbone then
3. carefully bone each fillet. 
4. Cook the winkles in a peppery court-bouillon, then shell them. Pick over, wash, drain and blanch the samphire. 
5. In a blender, combine the softened butter with the mullet livers and breadcrumbs.
6. Add half the winkles and some chopped samphire. 
7. Season and stuff the cavities of the red mullet, then wrap them in phyllo brushed with olive oil. 
8. Fold the phyllo up in the shape of the fish.

Making the shellfish jus

1. Sear the langoustine heads in a sauté pan in 200 ml (3/4 cup) olive oil. Add the finely chopped aromatic garnish and cook gently. Add 250 ml (1 cup) water. Add the quartered tomatoes and bouquet garni. Cook for 20 minutes. 
2. Strain. Reduce, then emulsify with 100 ml (6 tbsp.) olive oil. Set aside.

Finishing

1. Reheat the samphire and winkles. Add the chopped shallots and season. 
2. Pan fry the red mullet in a skillet until the phyllo is lightly browned. Arrange all the elements on a plate.