Bocuse: Fish with Potato Scales & Orange Sauce
Chef Paul Bocuse Fish with potato scales and white wine & orange sauce
- filet of mullet or snapper
- egg yolk – beat with 1 teaspoon of water
- 1 large agria potato
- tbsp of clarified butter
- 1 tbsp potato starch
- Olive oil
White wine & oranges sauce with Rosemary
- 1 -2 oranges
- 100 ml Noilly Prat (vermouth) – fortified white wine
- 300 g Crème fraiche or cream
- Fillet fish and remove bones and skin. Place it on a rectangular piece of baking paper skin side up. Sprinkle with salt and brush with the egg wash.
- Peel, wash and slice potatoes into thin slices.
- Cut out scales of potatoes using an apple corer or ring cutter.
- Put in pot and cover with cold water. Bring to the boil. Cook 1 minute. Drain.
- Pour potatoes into bowl with the clarified butter and mix. Add potato starch and mix carefully.
- Arrange potatoes as scales on the filet starting from the head end.
- Refrigerate for 15 minutes.
- Juice and strain the oranges into a pot.
- Add rosemary. Reduce by half
- Add Vermouth and reduce by half again.
- Add cream or crème fraiche and reduce to until the sauce has thickened.
Cooking the fish
- Add oil to a pan and heat.
- Lift the fish on the baking paper and place onto the pan, scale-side down. Remove the paper. Season the fish. Cook for 5-6 minutes until scales are golden and crisp.
- On a warmed plate, place the sauce. Place the fish on the sauce.
- Make a pattern of a leaf using a sauce.
Traditionally Chef Bocuse would also use a reduced veal stock when plating.