FISH FILET IN POTATO SCALES, one of the iconic Paul Bocuse creation.
The Rouget in potato scales is the Iconic and Spectacular creation of The Famous French Chef Paul Bocuse, The Chef of the Century.
This dish is Paul Bocuse’s specialty. He has been awarded 3 stars in the Michelin guide for over 25 years.
You can create your own dish with the fish of your choice depending of your country.
I strongly believe this video will help aspiring chefs and home cooks to realise a delicious and spectacular dish too.
Ingredients :
4 fillets of Rouget, or Snapper or any fish fillet of your own country will do
2 Large Bintge potatoes
40 cl of clarified butter
2 tbsp of corn flour
2 TBS of Jus de veau (Beef Gravy)
Olive oil
Salt and White pepper
Orange Sauce:
Juice of 2 oranges
½ a glass of fish stock.
½ glass of Noilly Prat or White Wine
200 g de crème fraîche liquide
3 branches of Rosemary
Salt, White Pepper
Method :
Prepare the fish,
Fillet the fish. Remove the skin and the littles bones.
Add salt and pepper on both sides of the fillets.
Cut 2 rectangles of baking paper a little bit larger than the fillets.
Spray the paper with oil and lay the fish fillet, skin side on top.
Prepare the potatoes:
Peel the potatoes, wash them, and slice them in 2 mm thickness.
With an apple corer make some fish scales.
In a pan add the small potato scales, cover with cold water, add salt and bring to the boil.
Boil only 1 minute. Drain them and cool them down quickly to stop them cooking.
In a small bowl pour 2 tbsp of warm clarified butter, 1 tbs of corn flour. Add the potato scales and mix carefully.
Arrange and overlap the scales on the fish in the scale pattern starting by the tail.
Cool down the fillets 10 minutes in the freezer, when the butter become colder and harder then, it reacts like a glue.
Make the Orange sauce:
In a Pan add the juice of 1 orange.
Add the Noilly Prat or white wine.
Add the fresh fish stock and reduce 50%.
Add the cream, 1 pinch of salt, and white pepper.
Cook and reduce 50% until the sauce thickens naturally.
Cook the fillet:
Warm up a pan, add olive oil and clarified butter.
Slide the fish fillets in the in the pan scales side first. Cook on slow for 6 minutes.
After 6 minutes turn over the fish and cook the other side, two or 3 minutes.
When the sauce is ready pour it in the middle of each serving plate. Draw some scales with the jus de veau.
Decorate with your own choice of seasonal ingredients.
Serve warm.
Enjoy your meal. Bon appetit.
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