Boil 300 g peas for 2 minutes, rinse ice cold so that the beautiful green color is retained and allow to drain. Finely puree the peas with the addition of approx. 100 ml cream and pass through a sieve. It`s a bit of a hassle, but you get a very nice, smooth puree. Stir in the rest of the cream and season with a pinch of sugar, salt, pepper and a hint of nutmeg.
Bring 100 g peas to the boil, drain immediately, rinse cold and drain well. Peel the carrot with the peeler and dice. Unthread the snow peas, cook with the carrots for two minutes, rinse with cold water, drain and cut the snow peas into lozenges. Melt the butter in a pan and toss the vegetable mixture in it, reheat and season with a pinch of sugar, salt and pepper.
Heat the olive oil in a pan, add a little salt to the red mullet fillets, place the skin side down in the pan and fry, pressing the pieces of fish onto the bottom of the pan with a spatula or by placing a saucepan on it to prevent it from bulging. After 10-20 seconds, depending on their size, they stay flat and can be cooked to finish without any further aids. Turn down the heat and watch the cooking progress. As soon as the meat is about two-thirds through cooked, you can see it on the sides, when the initially glassy meat turns white, turn the fillets and let them stand on the exposed plate. The whole process only takes a few minutes.
To serve, place a mirror in the middle of the plate with about 2-3 tablespoons of pea puree and place the fillets on top. Spread the vegetable mixture around the outside and decorate the dish with a little trout caviar.
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