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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
  • Rosemary 
  • 100 ml Noilly Prat (vermouth) – fortified white wine 
  • 300 g Crème fraiche or cream
  • S+P 


  1. 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. 
  2. Peel, wash and slice potatoes into thin slices.
  3. Cut out scales of potatoes using an apple corer or ring cutter.
  4. Put in pot and cover with cold water. Bring to the boil. Cook 1 minute. Drain. 
  5. Pour potatoes into bowl with the clarified butter and mix. Add potato starch and mix carefully. 
  6. Arrange potatoes as scales on the filet starting from the head end. 
  7. Refrigerate for 15 minutes. 


  1. Juice and strain the oranges into a pot.
  2. Add rosemary. Reduce by half
  3. Add Vermouth and reduce by half again.
  4. Add cream or crème fraiche and reduce to until the sauce has thickened. 

Cooking the fish 

  1. Add oil to a pan and heat.
  2. 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. 
  3. On a warmed plate, place the sauce. Place the fish on the sauce.
  4. Make a pattern of a leaf using a sauce. 

Traditionally Chef Bocuse would also use a reduced veal stock when plating.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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