Very important for this recipe is that the red mullets are freshly caught, only then can the liver be made into a tasty sauce.
Scale and gut the two red mullets, setting the liver aside. Fillet the red mullets. Cut off the onion, carrot and leek and place them in a saucepan with the head and bones of the red mullet. Cover the contents not completely with water and cook for 20 minutes. In between, keep skimming. Then drain the stock, add 100 ml of olive oil and the livers and season with salt. Season the fillets with salt and put them with the skin side into freshly crumbled bread. Now roast from the breaded side to the point, that is, so that they are not completely cooked. Serve the fillets with the sauce.
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