Serves 1
Directions
- 1Clean the sea bream fillet of bones and skin.
- 2Cut the potato with a mandolin as thinly as possible.
- 3If you have a small round cutter make circles.
- 4Put the sea bream fillet on a baking paper with the skin up.
- 5Add salt and place the potato making scales.
- 6Varnish carefully with melted ghee.
- 7Take 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.
- 8Put the sea bream in a hot pan.
- 9With 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.
- 10Turn and cook for 1 more minute. Remove.
- 11Plate with the sauce, with vegetables or salad and enjoy.
Ingredients
- Lomos de dorada/lubina
- Patata
- 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
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