Bass and red mullet croustillants with potatoes
Cooking Time: 20 Minutes
Recommended wine with the dish: Domaine Leccia
- 2 red mullet fillets, 0.66 lbs. each
- 2 bass fillets, 0.66-0.88 lbs. each,
- 4 large potatoes (Charlotte)
- 1.76 oz. butter (for the croustillants)
- 4 mature tomatoes
- 2.8 oz. butter (for the tomato emulsion)
- Salt, pepper, salt flower
- 4 small pieces of chervil
Preparing the croustillants:
- Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.
- Cover the croustillants with 50 g melted butter and season them.
- Next, cook them at 180 degrees for 10 minutes.
Preparing the fresh tomato emulsion:
- Mix the tomatoes and put the pulp in the Chinese tin-plate.
- Boil the pulp in a Russian (a saucepan made of copper).
- Add 80 g butter, blend with the beater. Season and store the sauce warm.
- Sear the fish fillets in a hot pan with olive oil.
- Dispose a red mullet fillet in the middle of the serving dish. Put a potato croustillant on top of it.
- Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.
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