Royal sea bream dressed with vitelotte potato Serves 1 Prepa­ra­tion 25 mins Cook­ing 15 mins

Taste & Flavors - - ADVERTORIAL - By Chef Hanna Tawil

IN­GRE­DI­ENTS

• 150g sea bream • 100g pur­ple pota­toes • 1 egg yolk • 10g clar­i­fied but­ter • 20g veal juice • 10g olive oil • 4g potato starch • 70g orange juice • 1 rose­mary sprig • 10g white wine • 100g fresh cream • 0.5g black pep­per • 1g fine salt

PREPA­RA­TION

Re­move the edges of the fish us­ing tweez­ers. Cut two rec­tan­gles of parch­ment pa­per slightly larger than the f ish f il­lets. Put the f ish on it with skin on top. Peel the pota­toes, wash them and slice them very thinly. Cut them as thin scales with an ap­ple corer. Put the potato flakes in a pan. Cover them with cold wa­ter. Then boil the potato for 1 minute and drain. Place the flakes in a con­tainer of clar­i­fied but­ter. Mix. Add to the mix­ture the potato starch us­ing a tea­spoon. Mix the egg yolk, wa­ter and a pinch of salt us­ing a tea­spoon. Brush the top of the fish fil­lets and its sides. Ar­range the scales of potato on the fish start­ing by the head till the tail while over­lap­ping them. Leave them 15 min­utes in the re­frig­er­a­tor. Sauce prepa­ra­tion Squeeze the or­anges. Pour the juice into a saucepan with the rose­mary nee­dles and re­duce to dry on medium heat. Add the white wine and re­duce by half. In­cor­po­rate the cream, the salt and the pep­per. Re­duce the sauce by half over high heat for about 10 min­utes un­til it is ho­mog­e­nized. Cook­ing process Cover the pan with olive oil. Place the sea bream in the pan and cook for 5 min­utes un­til the potato be­comes crispy. Fil­ter the sauce. Cover the plate with the sauce. Draw some scales of veal juice. Place the sea bream on the serv­ing plate.

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