My Top 3 Reels of the Year - #1: How to Make Paul Bocuse’s F

• total time: 40 minutes

Ingredients

2 filets of *red mullet* (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)

Directions

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.

RECIPE CONTINUES IN THE COMMENTS ⬇️