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
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