Red Scorpion Fish with Pommes Boulangère in a Bouillabaisse Sauce
- 4 Mediterranean red scorpion fish, 1 pound (500 g) each
- 1 3/4 ounces king prawns (50 g)
- 1 1/4 pounds squid (600 g)
- olive oil
- fleur de sel
- 2 scallions
- 1 lemon
- Espelette pepper
- seasoning olive oil
- fleur de sel
- 1 baguette
- 1 clove garlic
- chervil, stalked
- wild celery, stalked
- opal basil, stalked
- zucchini flowers, stalked
- balm, stalked
- arugula, stalked
- green dandelions, stemmed
- treviso radicchio lettuce, separated into leaves, top part only
- mâche, stemmed
- purslane, stemmed
- baby spinach, stemmed
- lola rossa greens, separated into leaves, top part only
- pak choy, keep only the yellow heart, without the ribs
Step 1: Fish
Scale, and trim the red scorpion fish, rinsing under running water. Cut off the head and clean the fish. Remove the bone from the back without damaging the skin of the belly. Eliminate the remaining bones with a tweezer.
Slice the heads in half, clean, then sweat in a pot.
Remove the livers. Chop finely and set aside.
Shell the king prawns. Separate the heads from the tails, and shell the tails.
Clean the squid.
Chop the king prawn tails with the calamari, then mix with the chopped scorpion fish livers.
Season to taste with fleur de sel, Espelette pepper and olive oil, and coat the fish with this mixture.
Step 2: Potatoes
Wash, peel and cut the potatoes into 1/20 inch (15 mm) barrels, then cut into thin, even slices, 1 1/4 inches (3 cm) thick.
Sear in clarified butter without browning, drain and cool.
Mix the egg yolks, potato starch and cold water. Brush the potatoes with this mixture, and place on sheet of parchment paper the same size as the fish, overlapping uniformly.
Chill to set, then place the potato scales in an oven set at 430°F (220°C) to brown and form a crust to be placed on each fish.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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