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Red Mullet with Potato Scales

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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

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

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