“Fish and Chips”

Name: “Fish and Chips”
Yield: Makes 6 Servings
Cuisine: French
Ingredients: About 36 Garlic Chips; Extra virgin olive oil; Pinch of kosher salt; ½ cup heavy cream; ½ cup all-purpose flour; Kosher salt to taste; 1½ tablespoons unsalted butter, softened; 3 to 4 large bunches (12 ounces) Italian parsley; ½ cup panko (Japanese bread crumbs; see Sources) or dry bread crumbs, finely ground in a blender and sifted through a strainer; 12 red mullet fillets, skin on (see On Crisping Skin); Canola oil; 1 tablespoon Beurre Monté; 1 teaspoon finely minced shallot; ¼ cup small Italian parsley leaves; Kosher salt and freshly ground white pepper; 2 large or 3 medium heads garlic, cloves separated and peeled (3½ ounces); 5 hard-boiled egg yolks

Red Mullet with a Palette d’Ail Doux and Garlic Chips

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Palette

2 large or 3 medium heads garlic, cloves separated and peeled (3½ ounces)
5<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

For the Palette

Place the garlic in a small saucepan with cold water to cover and bring to a boil. Drain the garlic in a small strainer, cool under cold water, and repeat the process. Repeat a third time, but this time boil the garlic cloves until they are soft and there is no resistance when they are pierced with a small knife. Drain the garlic cloves, mas