DORADA con escamas de patata

Serves 1
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Directions

  1. 1Clean the sea bream fillet of bones and skin.
  2. 2Clean the sea bream fillet of bones and skin.
  3. 3Clean the sea bream fillet of bones and skin.
  4. 4Cut the potato with a mandolin as thinly as possible.
  5. 5Cut the potato with a mandolin as thinly as possible.
  6. 6Cut the potato with a mandolin as thinly as possible.
  7. 7If you have a small round cutter make circles.
  8. 8If you have a small round cutter make circles.
  9. 9If you have a small round cutter make circles.
  10. 10Put the sea bream fillet on a baking paper with the skin up.
  11. 11Put the sea bream fillet on a baking paper with the skin up.
  12. 12Put the sea bream fillet on a baking paper with the skin up.
  13. 13Add salt and place the potato making scales.
  14. 14Add salt and place the potato making scales.
  15. 15Add salt and place the potato making scales.
  16. 16Varnish carefully with melted ghee.
  17. 17Varnish carefully with melted ghee.
  18. 18Varnish carefully with melted ghee.
  19. 19Take it to the freezer for 2 minutes to harden. Repeat this operation 3 times. We must have a thick layer of ghee and the scales well sealed.
  20. 20Take it to the freezer for 2 minutes to harden. Repeat this operation 3 times. We must have a thick layer of ghee and the scales well sealed.
  21. 21Take it to the freezer for 2 minutes to harden. Repeat this operation 3 times. We must have a thick layer of ghee and the scales well sealed.
  22. 22Put the sea bream in a hot pan.
  23. 23Put the sea bream in a hot pan.
  24. 24Put the sea bream in a hot pan.
  25. 25With the heat, in a few seconds you can remove the paper. Cook over medium heat until you begin to see all the scales and the meat cooked around the edges.
  26. 26With the heat, in a few seconds you can remove the paper. Cook over medium heat until you begin to see all the scales and the meat cooked around the edges.
  27. 27With the heat, in a few seconds you can remove the paper. Cook over medium heat until you begin to see all the scales and the meat cooked around the edges.
  28. 28Turn and cook for 1 more minute. Remove.
  29. 29Turn and cook for 1 more minute. Remove.
  30. 30Turn and cook for 1 more minute. Remove.
  31. 31Plate with the sauce, with vegetables or salad and enjoy.
  32. 32Plate with the sauce, with vegetables or salad and enjoy.
  33. 33Plate with the sauce, with vegetables or salad and enjoy.

Ingredients

  • Lomos de dorada/lubina
  • Lomos de dorada/lubina
  • Lomos de dorada/lubina
  • Patata
  • Patata
  • Patata
  • Guee
  • Guee
  • Guee

Equipment

knifetweezersmandolinsmall round cutterbaking paperbrushpanspatulaspoon

Tips

  • Clean the sea bream fillets of bones and skin
  • Cut the potato with a mandolin as thinly as possible
  • If you have a small round cutter make circles
  • Instead of butter, it is essential to use clarified butter
  • Put the sea bream on a baking paper with the skin up
  • Add salt and place the potato making scales
  • Varnish carefully with melted ghee
  • Take it to the freezer for 2 minutes to harden
  • Repeat this operation 3 times
  • We must have a thick layer of ghee and the scales well sealed
  • Put the sea bream in a hot pan
  • With the heat, in a few seconds you can remove the paper
  • Cook over medium heat until you begin to see all the scales and the meat cooked around the edges
  • Turn and cook for 1 more minute
  • Remove