Scale red mullet, cut fins into small pieces, gut, rinse and fillet. Season fillets on both sides with salt and cook in a non-stick frying pan until translucent.
Make asparagus spears in salted water, rinse with ice cold water and drain on a paper towel. Cut stems from artichoke to one centimeter, cut outer leaves small and remove fine hairs. Cut peppers into small pieces at the bottom and top, remove the core and peel the skin with a peeler.
Cut peppers into even squares. Heat olive oil in a non-stick frying pan and cook the artichoke hearts with the peppers. Just before the end, add the kitchen herbs and garlic and season with salt and pepper.
Sauté the shallot cubes in butter and add the veal jus. Add tomato cubes and refine with cold butter flakes. Season the sauce with salt, Riesling, balsamic vinegar and freshly ground pepper and finally add the freshly chopped tarragon.
Sauté the diced peppers with the diced zucchini in olive oil. Add the olive cubes, capers and chopped thyme. Season to taste with salt, pepper and grated Parmesan cheese.
Arrange the vegetables decoratively on warm plates, place the red mullet in the middle and pour the sauce around it.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots -.