Scale and remove any pin bones from the fish
Season the skin and leave for a few minutes.
Heat a little oil in a pan and sear the red mullet, skin side down for around 3 mins.
Flip over and finish cooking for a further minute until the fish is opaque.
Peel and Dice the Potatoes place in a pot, cover with water, season and bring to the boil.
Simmer until tender.
Pass potatoes through rice strainer and working whilst the potatoes are still warm. Weigh out 250gms of Potato.
Place in a bowl, whisk in the flour then the crème fraiche.
Add the eggs one at a time until combined. Add the chives.
The mix should hold its shape.
Cook in a sauté pan gently until evenly browned for 1-2 mins then turn over for a further minute.
Place Butter in the robot coupe/blender and blitz until butter is soft and starting to go paler.
Firstly add the two seeds and pulse.
Add the rest of the ingredients and blitz to incorporate fully.
Take out and place in cling film and shape to a cigar.
Refrigerate until needed.
Melt in mullet pan until foaming and spoon over the fish and Blinis.
Garnish with the salad leaves.