Preparation

1. scale, fillet and bone the red mullet; set aside the bones and carefully remove the liver from each fish (they will be used to thicken the final sauce); 
2. crush the bones and heads; sauté in olive oil with the garlic cloves, bay leaf, thyme and tomatoes; 
3. deglaze with the white wine; reduce and add the white stock; simmer for 2 hours; 
4. strain the sauce and reduce to concentrate the flavors; whisk in the butter and olive oil to emulsify; add the mullet livers; purée in a blender to make a thick flavorful sauce. Set aside in a warm place. 

Making the red mullet spring rolls 

1. peel the fennel and scallions; wash and julienne them; sauté in olive oil; season with salt and pepper. The vegetables should be slightly crunchy. Cool.
2. take the rice papers; dip them in water to soften; place a fillet of red mullet and some julienned vegetables on each one; correct the seasoning; roll up and set aside; continue until all the red mullet fillets are used up. 

Finishing and presentation 

1. sauté the rolls in olive oil in a non-stick pan;
2. arrange on a platter. Serve each guest a small dish of sauce for dipping. 

Glossary

* White stock: cover a chicken carcass or beef bones and vegetables with water and reduce for 2 hours; strain.