1 garlic clove, crushed
1 lemon, juice only
1 tbsp finely chopped sea parsley
2 pink fir potatoes
1 sprig tarragon
3 tomatoes deseeded
1 tbsp English mustard
400ml/14fl oz chicken stock
salt and freshly ground black pepper
250ml/9fl oz veg oil
olive oil, for drizzling
1 tbsp olive oil
pinch saffron, soaked in warm water
25ml/1fl oz white wine vinegar
75²µ/2½´Ç³ú butter
2 free-range egg yolks
2 cooked crab claws, meat picked, shells discarded
mullet bones, from 2 red mullets (ask your fishmonger)
2 red mullet fillets, pin-boned
150ml/5fl oz red wine