Nadine Williams

Toque Blanche at Le Cordon Bleu

LE CORDON BLEU PARIS
Chef Philippe CLERGUE

FILETS DE ROUGETS EN ÉCAILLES DE POMMES DE TERRE CROUSTILLANTES
Red mullet fillets with crispy potato scales
4 personnes / serves 4

Main ingredients
4 X 200 g red mullets
Potato fish scales
200 g potatoes
1 egg yolk
100 g butter, clarified
potato starch (optional)
Orange butter
1 shallot, finely chopped
100 ml dry white wine
100 ml cream
125 g butter
2 oranges (peel cut into brunoise and
juice reduced to a glaze)
1 carrot cut into brunoise and cooked
in boiling salted water
Garnishes
Broccoli flan
200 g broccoli purée
2 egg yolks
1 whole egg
100 ml whipping cream
salt, pepper, nutmeg

1. Remove fillets from the red mullet, remove pin bones and scales. Brush fillets with egg wash
and cover skin side of fillets with finely cut potato rounds. Quickly pour clarified butter
over potatoes to prevent oxidizing. Pan fry in a tefal pan potato side down just before
serving.
2. Orange Butter: Reduce white wine with finely chopped shallot. Add cream to reduction
and slowly add in butter. Pass this through a fine sieve, add orange glaze and orange peel
and carrot brunoise. Keep warm in a bain-marie, 50° – 60°C.
3. Garniture: Broccoli Flan Mix together broccoli purée, eggs, cream, salt, pepper and nutmeg.
Transfer to moulds and cook in a bain-marie in an oven preheated to 170° for 10 minutes
depending on the size of molds used.

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