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Cooking Recipe Video : Bass and red mullet croustillants with potatoes

 


    Restaurant: Le Bistrot du sommelier
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"An homage to Bacchus, ancient Roman god of wine! "Once, I had been waiting anxiously...
Bass and red mullet croustillants with potatoes
Recipe Description:
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.
Seafood & Fish Cooking Recipes on Videos
Servings:
 4 People
Cooking recipe time in minutes:
 20
Recommended wine with the dish:
 Domaine Leccia
Difficulty level:
 Easy

Bass and red mullet croustillants with potatoes

 Rezeptvideo drucken
          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
     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.
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