Catch-of-the-Day in Parsley Sauce with Potatoes
Step 1: Fish
Dress and scale the fish, removing the gills. Clean the fish carefully, rinsing each under cold running water and drying in a dishtowel before seasoning.
Brown both sides of each fish in a heavy sauté pan in olive oil. Sweat the dried fennel in another frying pan and add the garlic, then place the fish on top and moisten generously with olive oil. Cover and bake in a 175°F (180°C) oven for 12 minutes.
When finished, take the fish out, fold the brown butter into the cooking juices, and add a dash of lemon juice. Filter and bind with the flat-leaf parsley puree, prepared below.
Step 2: Flat-Leaf Parsley Purée
Wash the parsley, stalk and boil it for 10 seconds to set the color, then put it through a food processor to obtain a very smooth mixture. Cook the butter until brown, add the parsley, and season generously with pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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