Rouget Barbet en Écailles...Rouget Barbet en Écailles de Pommes de Terre au Safran

Pan-seared red mullet veiled in crisp, golden potato scales, served over a velvety fennel-saffron reduction and finished with a fragrant anise-infused shellfish glaze.

Ingredients

Cooking Instructions

1. 01

   Using a mandoline, slice the peeled potatoes into paper-thin rounds (approx. 1.5mm thick). Punch out neat discs using a 1.5cm round cutter. Blanch the potato rounds in simmering salted water for 60 seconds, gently lift them into ice water to arrest cooking, then dry thoroughly on kitchen paper.

2. 02

   Season the mullet fillets lightly with fine sea salt. Brush the skin side of each fillet with a delicate layer of egg white. Shingle the potato discs across the surface in overlapping layers to mimic fish scales. Brush the potato surface generously with clarified butter and refrigerate for 15 minutes to set.

3. 03

   In a heavy-bottomed saucier over medium heat, melt 10g of butter and gently sweat the minced shallot and shaved fennel until translucent, about 5 minutes, without allowing them to color.

4. 04

   Pour in the dry white wine and saffron threads, allowing the wine to reduce by half. Add the concentrated fish fumet and simmer gently for 8 minutes to infuse the aromatic essence.

5. 05

   Strain the stock through a fine-mesh chinois into a clean saucepan, pressing gently on solids. Whisk in the heavy cream and bring to a simmer. Vigorously mount the sauce with the remaining 40g of cold cubed butter until glossy and emulsified. Season with Fleur de sel and a touch of Piment d'Espelette; reserve warm.

6. 06

   Heat a flat, non-stick sauté pan over medium-high heat with the remaining clarified butter. Carefully lower the prepared fish fillets potato-side down. Place a piece of parchment and a light weight atop the fillets to ensure uniform contact. Sear undisturbed for 3 to 4 minutes until the potato scales turn crisp and deep golden.

7. 07

   Remove the weight and turn the fish carefully onto the flesh side. Remove pan from heat and allow the residual thermal energy to gently cook the delicate flesh through for 60 seconds.

8. 08

   Spoon the vibrant saffron emulsion into the centers of two warm coupe plates. Center a mullet fillet atop the sauce, crisp potato side facing upward. Garnish with tender reserved fennel fronds and finish with a dusting of Fleur de sel.