Fried red mullet and onion with Isabella grape flavor

Place the cleaned shallots in a container, pour in wine vinegar and Isabella grape juice, add olive oil and thyme. Cover the container with plastic wrap and marinate in the refrigerator for a couple of weeks. If you have a vacuum sealer, you can make the marinade with onions and then reduce the time to a week.

Put the olives in the microwave for ten minutes to dry them completely, then grind them into powder with a blender or mortar. This is the ground for decoration.

Boil the potatoes until cooked, add 100 grams of butter and milk, mash into puree, strain through a sieve, season with salt, and load into a culinary siphon.

Remove the fillet from the red mullet and fry it in a tablespoon of butter over low heat, only on the skin side. Add salt.

Place an airy foam of mashed potatoes on the plate, lay the red mullet on top, and sprinkle with olive soil. Decorate the rest of the plate with celery leaves, young beets, and drops of teriyaki.