8 little red mullet (rockfish)
4 sea urchins
1 clove of garlic
salt and pepper
Wash and gut the red mullets. Store the liver. Brush over the fish with olive oil then rapidly grill them for 5 minutes on a grill or a barbecue.
During this time mash or mix together the garlic and the liver.
Open the sea urchins, collect the eggs. Carefully add them to the preparation. Wash and drain the chervil, pick the leaves up. Add them to the sauce then pour some olive oil into it. Rectify the seasoning with salt and pepper.
Serve the grilled fish, recovered with the sauce.