Rouget en Écailles de Pomme de Terre (Red Mullet in Potato Scales) by @andrejcooksfish

55 min

2 servings

🐟

400 g

Whole red mullet

🥔

1

Floury potato

🧈

Clarified butter

🥔

1 tsp

Potato starch

🥚

2

Egg yolks

🧅

1

Shallot

🧃

300 ml

Orange juice

🥛

150 ml

Crème fraîche

🥛

150 ml

Double cream

🍷

100 ml

Noilly prat

🌿

3 sprigs

Rosemary

🥣

50 ml

Demi-glace

  1. Fillet

    Fillet the red mullet.

  2. Cut

    Using a mandoline, cut the potato into 1cm thin slices and cut out 2cm wide circles.

  3. Blanch

    Blanch the potato circles for 2 minutes, then chill them.

  4. Combine

    Combine the chilled potato circles with 3-4 tablespoons of clarified butter and 1 teaspoon of potato starch.

  5. Brush

    Brush the fish skin with egg wash and arrange the potato slices on top like scales.

  6. Cover

    Cover the fish with a piece of parchment paper and let set in the fridge for 30 minutes.

  7. Reduce

    In a saucepan, sweat the shallot and reduce the orange juice to a glaze.

  8. Add

    Add the Noilly Prat and reduce by two thirds.

  9. Pour

    Pour in the crème fraîche and double cream and bring to a gentle simmer.

  10. Infuse

    Infuse the rosemary in the sauce for 5 minutes.

  11. Pass the sauce through a sieve.

  12. Fry

    Fry the fish fillets on parchment paper, skin side down, on medium heat for 5-7 minutes.

  13. Flip

    Flip the fillets and finish cooking off the heat for 1 minute.

  14. Pour

    Pour the sauce onto a plate, place the fish fillet in the middle and finish with a few drops of demi-glace.

Rouget en Écailles de Pomme de Terre (Red Mullet in Potato Scales) by @andrejcooksfish

55 min

2 servings

🐟

400 g

Whole red mullet

🥔

1

Floury potato

🧈

Clarified butter

🥔

1 tsp

Potato starch

🥚

2

Egg yolks

🧅

1

Shallot

🧃

300 ml

Orange juice

🥛

150 ml

Crème fraîche

🥛

150 ml

Double cream

🍷

100 ml

Noilly prat

🌿

3 sprigs

Rosemary

🥣

50 ml

Demi-glace

Preparation Steps

  1. Step 1/14

    Fillet the red mullet.

    🐟Whole red mullet
    🔪Chef's knife

  2. Step 2/14

    Using a mandoline, cut the potato into 1cm thin slices and cut out 2cm wide circles.

    🥔Floury potato
    🔪Mandoline

  3. Step 3/14

    Blanch the potato circles for 2 minutes, then chill them.

    🥔Floury potato

  4. Step 4/14

    Combine the chilled potato circles with 3-4 tablespoons of clarified butter and 1 teaspoon of potato starch.

    🥔Floury potato
    🧈Clarified butter
    🥔Potato starch
    🥣Mixing bowl

  5. Step 5/14

    Brush the fish skin with egg wash and arrange the potato slices on top like scales.

    🐟Whole red mullet
    🥚Egg yolks
    🥔Floury potato
    🖌️Brush

  6. Step 6/14

    Cover the fish with a piece of parchment paper and let set in the fridge for 30 minutes.

    🐟Whole red mullet
    📜Parchment paper

  7. Step 7/14

    In a saucepan, sweat the shallot and reduce the orange juice to a glaze.

    🧅Shallot
    🧃Orange juice

  8. Step 8/14

    Add the Noilly Prat and reduce by two thirds.

    🍷Noilly Prat

  9. Step 9/14

    Pour in the crème fraîche and double cream and bring to a gentle simmer.

    🥛Crème fraîche
    🥛Double cream

  10. Step 10/14

    Infuse the rosemary in the sauce for 5 minutes.

    🌿Rosemary

  11. Step 11/14

    Pass the sauce through a sieve.

    🧺Sieve

  12. Step 12/14

    Fry the fish fillets on parchment paper, skin side down, on medium heat for 5-7 minutes.

    🐟Whole red mullet
    📜Parchment paper

  13. Step 13/14

    Flip the fillets and finish cooking off the heat for 1 minute.

    🐟Whole red mullet

  14. Step 14/14

    Pour the sauce onto a plate, place the fish fillet in the middle and finish with a few drops of demi-glace.

    🥣Demi-glace

Composition

Ingredients

Types

Fish, Vegetables, Dairy, Eggs, Fruits, Alcohol, Herbs, Sauces

Ingredients

Whole red mullet, Floury potato, Clarified butter, Potato starch, Egg yolks, Shallot, Orange juice, Crème fraîche, Double cream, Noilly prat, Rosemary, Demi-glace

Notes

Whole red mullet (1 whole fish), Floury potato (large, Maris Piper variety), Clarified butter (or ghee, 3-4 tablespoons used for the potato mix), Shallot (small), Orange juice (fresh), Noilly prat (dry vermouth)

Allergens

Fish, Milk, Eggs, Sulphites

Dietetics

Dietary regimen

High-Protein, Nut-Free, soy-free

Calories

620 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 22g, Fat: 44g, Fiber: 2g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 700mg, Calcium: 110mg, Phosphorus: 320mg

Vitamins

Vitamin C: 45mg, Vitamin A: 320mcg, Vitamin B12: 2.5mcg, Vitamin D: 2mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

Chef's knife, Mandoline, Brush, Parchment paper, Sieve, Mixing bowl

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@andrejcooksfish

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Flaky, Tender, Crisp

Flavors

Citrus, Rich, Savory, Herby, Buttery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 1 day (store in an airtight container,sauce and fish separate if possible,reheat gently to avoid overcooking the fish), raw prepared fish (potato-scaled, before cooking) : up to 12 hours (covered with parchment paper,keep refrigerated)