Cooking Recipes
Seafood & Fish Recipes | Appetizer Recipes | Meat Recipes | Dessert Recipes | Accompaniment Recipes | Bookmark Us! | Language  /
 

Cooking Recipe Video : Bass and red mullet croustillants with potatoes

Get the Flash Player to see this player.

Note : To Unmute Volume please click on the speaker icon on bottom right hand side of the player.

Restaurant: Le Bistrot du sommelier

Chef: Philippe Faure-Brac

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.2/ 5 - 6 votes - 3,218 views
Option Box

Restaurant: Le Bistrot du sommelier

Chef: Philippe Faure-Brac

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.2/ 5 - 6 votes - 3,218 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Bass and red mullet croustillants with potatoes Bass and and red red mullet
Recommended wine with the dish:
Domaine Leccia
Difficulty level:
Cooking recipe viewed:
3,218
Cooking Recipe Preparation time
  • Preparation time & cooking: 20 minutes
Cooking Recipe Ingredients
  • 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
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Preparing the croustillants:
  1. Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.
  2. Cover the croustillants with 50 g melted butter and season them.
  3. Next, cook them at 180 degrees for 10 minutes.
Preparing the fresh tomato emulsion:
  1. Mix the tomatoes and put the pulp in the Chinese tin-plate.
  2. Boil the pulp in a Russian (a saucepan made of copper).
  3. Add 80 g butter, blend with the beater. Season and store the sauce warm.
  4. Sear the fish fillets in a hot pan with olive oil.
Dish presentation:
  1. Dispose a red mullet fillet in the middle of the serving dish. Put a potato croustillant on top of it.
  2. Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.
Restaurant
Name:
Le Bistrot du sommelier
Phone:
+33 1 42 65 24 85
Website:
www.bistrotdusommelier.com
Address:
97 bld Haussmann
City:
Paris
Country:
Fr
Overview:
"An homage to Bacchus, ancient Roman god of wine! "Once, I had been waiting anxiously and with excitement to taste a wine. I waited so long that, when finally rewarded and tasting this wine, I started to cry." - Philippe Faure-Brac, best sommelier of the world. At the "Bistrot du Sommelier", Philippe Faure-Brac will show you many different wines and surprises with wines from less known territories."
Featured Videos