Paul Bocuse’s Fish with Potato Scales

Serves 2
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Directions

  1. 1If using a ring cutter, slice your russet potato on a mandolin, approx. 1mm thick, then punch out your potatoes into small rounds 1.5cm wide.
  2. 2If using Ratte potatoes, peel and then slice them on a mandolin. They will end up the same size either way.
  3. 3Blanch your potatoes in boiling water until fully cooked (but just to that point - don’t overcook them), then immediately shock them in cold water.
  4. 4Mix 1.5 tsp potato starch with 2 tbsp melted clarified butter, creating a slurry.
  5. 5Mix your potatoes into this slurry.
  6. 6Pat the skin side of your fish filets dry, then create a scale-like pattern with your potatoes, making sure each layer overlaps.
  7. 7When finished, take a piece of parchment paper, and press the scales firmly down into the fish, to ensure your scales are as flush as possible.
  8. 8Put your fish in the freezer for 10 minutes to set, or the fridge for 30 minutes.

Ingredients

  • 2 fillets red mullet filets
  • 1 large russet potato
  • 8 small Ratte potatoes
  • 0.25 cup clarified butter
  • 1.5 tsp potato starch
  • 2 large navel oranges
  • 250 mL white wine
  • 2 small shallots
  • 2 sprigs rosemary
  • 1 tsp whole black peppercorns
  • 3 tbsp cold butter, cubed
  • 2 tbsp crème fraîche
  • 2 L veal stock (no salt added)

Equipment

ring cuttermandolinparchment paper

Tips

  • Use great technique to turn humble ingredients into something truly delicious.
  • Press the scales firmly down into the fish to ensure they are as flush as possible.
Paul Bocuse’s Fish with Potato Scales | Clip Recipe