• 4  capon fillets
• 4  garlic cloves cut into strips
• 300 g  supions (small squids)
•  olive oil 
• 100 g  courgettes
• 100 g  aubergines
• 100 g  peeled and emptied red peppers
• 100 g  peeled and emptied yellow peppers
• 100 g  fennel bulb
• 100 g  peeled and deseeded tomatoes
• 2  crushed cloves of garlic
• 1 bunch  mixed herbs  
• 1/2 L  fish stock prepared with the bones of the capons
• 2  chopped grey shallots
• 8  basil leaves 
• 2 tbsp Reims vinegar 
• 2 tbsp white wine

Prepare a slightly acid reduction : put the shallots, the basil, the wine and the vinegar into a small pot and boil on a high heat until the complete reduction of the liquid.
Reserve.
Clean the supions.
Prick the capon fillets with the strips of garlic.
Put them into the dish with the supions, add salt and pepper and douse with olive oil and leave to marinate.
Dice all the vegetables, brown in olive oil, add the crushed garlic the mixed herbs and the fish stock.
Adjust the seasoning and leave to cook for 15 to 20 minutes.
Filter the cooking juices onto the slightly acid reduction and reduce again until you obtain a syrupy juice.
Add a dash of olive oil while shaking the pot.
Season heavily with pepper.
Cook the capon fillets on the skin side in some olive oil and the supions.

To serve, divide the vegetables between the plates, lay out the capon surrounded by supions and douse with the ratatouille juice