Paul Bocuse’s Fish w/ Potato Scales

• porsi: 2
• total waktu: 41 minutes

Bahan-bahan

2 filets of red snapper (150g each). Skin and bones removed

1 large russet potato (with a ring cutter) OR 8-10 small Ratte potatoes

1/4 cup clarified butter

1 ½ tsp potato starch

2 large navel oranges

250mL white wine

2 small shallots

2 sprigs rosemary

1 tsp whole black peppercorns

3 tbsp cold butter, cubed

2 tbsp crème fraîche

2L veal stock (no salt added)

Petunjuk

If using a ring cutter, slice your russet potato on a mandolin, approx. 1mm thick, then punch out your potatoes into small rounds 1.5cm wide. If using Ratte potatoes, peel and then slice them on a mandolin. They will end up the same size either way.

Blanch your potatoes in boiling water until fully cooked (but just to that point - don’t overcook them), then immediately shock them in cold water.

Mix 1.5 tsp potato starch with 2 tbsp melted clarified butter, creating a slurry. Mix your potatoes into this slurry. Pat the skin side of your fish filets dry, then create a scale-like pattern with your potatoes, making sure seach layer overlaps. When finished, take a piece of parchment paper, and press the scales firmly down into the fish, to ensure your scales are as flush as possible. Put your fish in the freezer for 10 minutes to set, or the fridge for 30 minutes.

In a non-stick pan, with a piece of parchment paper cut to cover the bottom of the pan, put 2 tbsp of clarified butter and set your heat to medium-high. Season the flesh side of your fish with fine salt. When your pan is pre-heated, carefully place your fish potato-side down. Press the fish down firmly into the pan to ensure even "sear". After 1 minute, lower the heat to medium.

Continue to cook the fish until the flesh-side is just slightly warm to the touch. Then flip the fish to gently sear the flesh side. You will be effectively cooking the fish 90% of the way on the potato side, 10% on the flesh side.

ORANGE SAUCE

Thinly slice half a shallot, and sauté in 1 tsp neutral oil, in a medium sauce pan until translucent. Add your black pepppercorns and rosemary. Add the zest and juice from your 2 oranges (saving just the juice from 1/2 of one orange to finish the sauce later), as well as 100mL white wine. Reduce this liquid until a syrup-like consistency.

Strain into a new smaller sauce pot, and one at a time, emulsify in 1/2" cubes of cold butter, until the sauce has thickened and can coat the back of a spoon. Off the heat, add 1-2 tbsp of crème fraîche to your taste, and finish with salt and a squeeze of fresh orange juice.

VEAL JUS:

Reduce your veal stock to 1/10 it's original volume (200mL)

Thinly slice 1 & 1/2 shallot, and slowly sweat it in a small pot until translucent (in 1 tsp neutral oil). Add 150mL white wine to deglaze, and reduce to a syrup-like consistency. Add your reduced veal stock, and reduce (or thin out with water), until your sauce can coat the back of a spoon.

Strain through a fine mesh sieve.

TO SERVE:

Fill your plate with your orange sauce.

Dab the bottom of your fish on a paper towel to remove any residual grease from the pan. Place your fish in the middle of the plate. On both sides of the fish, create a line ot dots, decreasing in size, then drag a tooth pick through the dots to create a line of hearts. This takes a steady hand and a little bit of practice, but results in a cool visual!