Red Mullet with Potato Scales from My Best: Paul Bocuse by Paul Bocuse

Ingredients

• 2 red mullet fillets, 14 ounces (350 g), in fillets
• 2 large Bintje potatoes
• 2 tablespoons clarified butter
• 1 egg yolk
• Table salt
• 2 tablespoon veal stock (optional)
• 1 sprig chervil
• 1 teaspoon potato starch
• Olive oil
• 11 ounces (300 g) crème fraîche
• ⅜ cup (100 ml) Noilly Prat
• 3 sprigs fresh rosemary
• 2 oranges
• Freshly ground pepper
• Salt