Red Mullet with Potato Scales


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

Preparation time: 50 minutes
Cooking time: 10 minutes
Resting time: 15 minutes

Drink Pairing

A 2006 white Crozes Hermitage Clos de Grives from the Combier domain.



  • 2 red mullet fillets, 14 ounces (350 g), in fillets
  • 1 egg yolk
  • Table salt
  • 2 large Bintje potatoes
  • 2 tablespoons clarified butter
  • 1 teaspoon potato starch
  • Olive oil
  • 2 tablespoon veal stock (optional)
  • 1 sprig chervil


  • 2 oranges
  • 3 sprigs fresh rosemary
  • cup (100 ml) Noilly Prat
  • 11 ounces (300 g) crème fraîche
  • Salt
  • Freshly ground pepper


  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 a pinch of salt. Spread this glaze over the fillets of fish on the skin side using a brush.

  4. Peel the potatoes, wash them, and cut them into very thin slices. Shape them into scales using an apple corer.

  5. Put the potato scales into a frying pan. Cover them with cold water, bring them to a boil, and continue to boil for 1 minute. Drain them.

  6. Pour the “scales” into a bowl with the clarified butter. Mix. Add the potato starch. Mix carefully.
  7. Arrange the scales over the fillets of fish, starting at the head and making them overlap one another. Leave in the refrigerator for 15 minutes.

Make the Sauce

  1. Squeeze the oranges. Pour the juice into a saucepan with the rosemary and reduce it to dry* over medium heat. Add the Noilly Prat and reduce it the liquid by half. Work in the crème fraîche, 2 to 3 pinches of salt, and pepper.

  2. Allow the liquid to reduce by half, around 10 minutes over high heat, until the sauce has thickened.

Cook the Mullet

  1. During this time, heat 2 tablespoons of olive oil in a frying pan. Pick up each fillet, in the rectangle of paper (by hand). Turn it over in the oil. Take off the paper. Salt the flesh side of the fillets. Let them cook for 6 minutes over high heat, until the scales are a deep golden brown. Turn the fillets over and let them cook for a few seconds.

  2. Strain the sauce. Coat the plates with sauce. Draw a few “scales” with veal stock, using a spoon.
  3. Arrange the fillets on the plates. Add a little chervil to garnish. Serve hot.