This exceptionally delicate dish requires meticulous assembly, but it can be made by anyone patient. It will amaze your guests!
Mullet
Make the sauce
- 2 oranges
- 3 sprigs fresh rosemary
- 3/8 cup (100 ml) Noilly Prat
- 11 ounces (300 g) crème fraîche
- Salt
- Freshly ground pepper
Instructions
Step 1: Mullet
Remove the bones from the fish using a peeling knife or tweezers.
Cut out two rectangles of greaseproof paper, slightly larger than the fish fillets. Place the fish on them, skin side up.
Mix the egg yolk with a teaspoon of water and a pinch of salt. Spread this glaze over the fillets of fish on the skin side using a brush.
Peel the potatoes, wash them, and cut them into very thin slices. Shape them into scales using an apple corer.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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