Order the mullet fillets (ss 100 to 120 grams) with skin from the fishmonger. Remove the bones from the fillets. Scale the skin and score it with a sharp kitchen knife. Later season with salt and season with pepper.
Remove the skin from the peppers with a peeler, quarter or halve them according to size and remove the core. Remove the stem from the cherry tomatoes. Fry both very briefly in olive oil in a high frying pan, then add the spring onions and parsley leaves. Deglaze with clear soup and Noilly Prat and season with salt, pepper and a touch of lime.
Put the mullet fillets on top and let it boil once. Then reduce the heat, put the lid on and simmer on low heat for five minutes. During this time, peel three peppers, cut them into pieces and cook them in clear soup and Noilly Prat. Now put in a hand mixer form and mix with the ingredients for the bell pepper foam.
Serve the mullet with the vegetables and the broth on a large platter.
Add the bell pepper foam and serve with a Pinot Gris or Pinot Blanc from the Palatinate. Possible accompaniments are boiled potatoes, long grain rice or baguette.