Red Mullet with Potato Scales

Name: Red Mullet with Potato Scales
Prep time: 50 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 teaspoon potato starch; 2 oranges; 11 ounces (300 g) crème fraîche; 3 sprigs fresh rosemary; ⅜ cup (100 ml) Noilly Prat; Olive oil; 2 tablespoon veal stock (optional); 2 red mullet fillets, 14 ounces (350 g), in fillets; 1 egg yolk; Table salt; 2 large Bintje potatoes; 1 sprig chervil; 2 tablespoons clarified butter; Salt; Freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

About

This exceptionally delicate dish requires meticulous assembly, but it can be made by anyone patient. It will amaze your guests!

Ingredients

Mullet

2 red mullet fillets, 14 ounces (350 g), in fillets
1

Method

Remove the bones from the fish using a peeling knife or tweezers.
Cut out two rectangles of greaseproof paper, slightly larger than the fish fillets. Place the fish on them, skin side up.
Mix the egg yolk with a teaspoon of water and