Paul Bocuse’s Fish with Potato Scales
Serves 2
Directions
- 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.
- 2If using Ratte potatoes, peel and then slice them on a mandolin. They will end up the same size either way.
- 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.
- 4Mix 1.5 tsp potato starch with 2 tbsp melted clarified butter, creating a slurry.
- 5Mix your potatoes into this slurry.
- 6Pat the skin side of your fish filets dry, then create a scale-like pattern with your potatoes, making sure each layer overlaps.
- 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.
- 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.
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