Red Mullet with Potato Scales from My Best: Paul Bocuse by Paul Bocuse
This exceptionally delicate dish requires meticulous assembly, but it can be made by anyone patient. It will amaze your guests!
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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 tablespoons 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
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