1. Prepare the chard: separate the ribs from the green part. Using a small pointed knife, remove the thin membrane covering the ribs. Steam at 65° C (130° F) or in a pressure cooker - allow about 10 minutes once the cooker starts to hiss.
2. Cut each rib the same size as the mullet fillet.
3. Cut the zucchini into little oval balls, leaving the skin on one side, and cook in boiling water with a pinch of salt.

Frying

1. Combine the rice flour and egg yolk with a little water to make a fairly thin batter.
2. Dip the herbs and mesclun into the batter and fry at 150° C (300° F). Keep warm, uncovered.

Finishing and presentation

1. Cook the red mullet, skin side down, for a few minutes. Remove from the skillet once the flesh loses its transparency.
2. Place a chard rib on each plate. Season with olive oil and a pinch of thyme.
3. Heat the zucchini in a little pesto, then arrange around the fish. Allow at least 3 zucchini balls per plate.
4. Add the fried herbs and zucchini flower.
5. Add a grinding of pepper on the fish. Serve hot.