Preparation:

Red mullet 
1 - Season the red mullet with fine salt and a drizzle of olive oil
2 - Cook for 30 seconds on each side under the salamander and finish by searing the skin with a blowtorch

Red mullet stock
1 – Caramelise the mirepoix
2 – Add the bones and allow to caramelise thoroughly
3 – Cover with water, bring to the boil, reduce the heat and leave to simmer for 1 hour. Strain 

Red mullet sauce
1 - Thinly slice the shallot and sweat it
2 - Add the stocks and simmer gently until the desired consistency is reached
3 - Strain through a cheesecloth and adjust the seasoning 

Asparagus purée
1 – Remove the toughest part of the asparagus and grill in the Josper
2 – Blend in the Thermomix with the potato until you have a smooth purée (add cream if necessary)
3 – Pass through a sieve and adjust the seasoning

Asparagus salad
1 - Sauté the guanciale until crispy
2 - Add the butter
3 - Add the chopped asparagus and leek and sauté
4 - Add the garlic, lemon and orange zest, parsley and pine nuts; sauté and adjust the seasoning

Cocoa and garlic
1 - Beat the butter and sugar with a whisk until creamy.
2 - Add the dry ingredients and mix.
3 - Bake at 170ºC for 17 minutes. Leave to cool and pulse briefly in the Thermomix
4 - Sauté the shallot and garlic in olive oil.
5 - Add the crumble and sauté. Drain on kitchen paper