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Red gurnard with potato scales

This is a preparation with a touch of humour. Pommes Anna is a preparation devised by chef Adolphe Dugléré. This preparation is another variation by chef Paul Bocuse. It is also suitable for large-scale banquets.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Egg
  • Pescetarian

Ingredients

10
red gurnard fillets
10
waxy potatoes
150
g
clarified butter
100
g
egg yolk
4
tbsp
potato starch
olive oil
as needed
salt and pepper

Scale recipe

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