Wellington Red Mullet together Scale and gut the red mullet, fillet it leaving the fillets connected at the tail, and pat them dry with paper towels.Prepare the fish stock with the scraps, mirepoix, and add a bit of white wine, cover with water and ice. Let it infuse and reduce, then strain and add saffron threads. Thicken with kuzu or corn starch, and finish with a little butter.Cut and cook the mushroom with shallots and let it cool.Assemble the red mullet by placing the duxelles between the f