Wednesday, October 11, 2006

Sea Bream with golden potato scales

The only real difficulty in this recipe is in the cooking of the sea bream filets. I use oven-proof paper to help slide the fish into the frying pan. This idea comes from the renowned chefs Dominique TOULOUSY et Paul BOCUSE.
You can accompany the dish with spring onions caramelized in sugar, water and salt.


Preparation and cooking time : 1 h
Ingredients for 4

4 sea bream fillets
500 ml peanut oil
500 gr potatoes (BF15) of small size
1 beaten egg
Orange Sauce :
Juice of 2 oranges
2 tbsp crème fraiche
1 branch of rosemary
2 tbsp olive oil
Salt and pepper


  • Peel the potatoes and cut them into thin round slices using a mandolin and a cutter.
  • Wash and drain the potato, then fry in hot (130°c) peanut oil.
  • Drain, and leave to cool.
  • Season the sea bream with salt and pepper.
  • Brush one side of the fillet with beaten egg.
  • Dress the potato onto the fillet, overlapping so as to resemble fish scales.
  • Boil the orange juice with the rosemary in a saucepan.
  • Reduce to obtain a syrup-like consistency.
  • Incorporate the cream, and leave again to reduce.
  • Season with salt and pepper, and keep the sauce warm in a bain-marie.
  • Place a piece of oven-proof paper underneath and on top of the bream fillets.
  • Heat the olive oil in a frying pan, and slide the fillets into the oil, with the potato-side cooking in the oil.
  • Cook for 7 minutes, without turning over.


Place the fillet in the centre, scale-side up, and dress with the orange sauce, and chervil leaves for decoration.


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