Striped Red Mullet / Surmullet

One of the classiest fish dishes ever: Paul Bocuse’s @paulbocuse_officiel “Rouget en écailles de pomme de terre”. A classic Nouvelle Cuisine recipe of my favourite fish in the world, which I was taught during my time at Le Cordon Bleu Paris @lecordonbleuparis

Ingredients

Method

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Step 1

Fillet the fish as shown in this reel.

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For

2

M

I

1

x 400g

Red mullet, whole

1

Potato, large, floury (Maris Piper)

Clarified butter, or ghee

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Notes

BIN: Mullus surmuletus Fr: Rouget-barbet de roche GER: Streifenbarbe / Rotbarbe IT: Triglia di scoglio ESP: Salmonete de roca HR-SRB: Trlja kamenjarka

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