Directions
- 1Slice potatoes using a mandoline.
- 2Punch out potato rounds with a ring cutter.
- 3Boil potatoes briefly.
- 4Shock potatoes in ice water.
- 5Toss potatoes in a butter and potato starch slurry.
- 6Press potato rounds onto the red mullet.
- 7Place the fish in the fridge to set.
- 8Sear the fish in clarified butter.
- 9Serve with a buttery orange sauce and veal jus.
Ingredients
- 1 potatoes
- 1 tbsp butter
- 1 tbsp potato starch
- 1 red mullet
- 1 cup orange sauce
- 1 cup veal jus
Equipment
mandolinering cutterfrying pan
Related recipes
Le pâté lorrain
French · Dinner
Pot Roast Pomme Boulangere
French · Dinner
Tomatatin
French · Dinner40m
Mashed Potato Gratin
French · Dinner
French mustard chicken
French · Dinner
Mustard Roast Chicken
French · Dinner
Saumon en croûte et beurre blanc
French · Dinner
Tarte tatin aux courgettes
French · Dinner
French Onion Meatball and Orzo Skillet
French · Dinner1h 5m
Coq Au Vin
French · Dinner
French Onion Pasta
French · Dinner
Beef Stew
French · Dinner