Suprême of Red Mullet Niçoise

• 4 fresh red mullet, filleted
• salt and cayenne pepper
• dry white wine
• fish fumet
• white of

Put fillets in a well-buttered oven-proof dish; add salt and a pinch of cayenne; add equal parts dry white wine and fish fumet to cover, and bake in a slow oven (350°F. Mark 3) for