The cook has to listen to his guests: Here, in this dish, is the proof. I had developed a perch recipe in which I left the scales on, so that they would protect the flesh and make it tastier. We always warned the guests, “Be sure to leave the scales–obviously!” One day, a guest said to me: “But the scales are delicious, you absolutely must eat them!” And, in fact, they were delicious. Ever since, we say to our guests: “Be sure to eat the scales–obviously!”
- 1 line-caught perch, weighing 3 to 3 1/2 pounds (1.4 to 1.6 kg)
- Fish fumet
- 1/2 vanilla pod, split and scraped
- 1 generous pound (500 g) chard
- 2 lemons
- 1/2 ounce (20 g) flour
- 1/2 ounce (20 g) coarse salt
- 7 oz (200 g) glucose
- 9 ounces (250 g) black chanterelle mushrooms
- 6 tablespoons (90 g) butter
- Fine salt
- 1 teaspoon (5 g) mixed spices (Sichuan pepper, Jamaican pepper, black pepper, white pepper, yellow mustard, black mustard)
- Freshly ground pepper
- 1/2 cup (80 ml) olive oil
- Pinch of powdered ginger
- 2 sprigs flat-leaf parsley
Instructions
Clean the perch and lift off the fillets with their scales.
Remove the bones and cut the fish into 6-ounces (160-g) fillets.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests

