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.

Red gurnard with potato scales

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red gurnard fillets



waxy potatoes



clarified butter



egg yolks



potato starch



olive oil



salt and pepper

Preparation method

  • Cut five neat red gurnard fillets and brush the skin side with egg yolk.
  • Peel the potatoes halfway and cut into slices 2 mm thick, then cut out circles using a round cutter if desired.
  • Blanch the slices briefly in boiling water with salt, and pat dry thoroughly.
  • Carefully mix the potato slices with two tablespoons of potato starch and half of the butter.
  • Now lay the potato slices on top of the red gurnard fillet so that they overlap slightly like roof tiles.
  • Place in the refrigerator to set.
  • Now heat a pan and lay the red gurnard fillet in it, skin side down, and add a dash of olive oil.
  • Gently fry the potato ‘scales’ until golden brown, touching the fish as little as possible.
  • Once the potato ‘scales’ have turned golden brown, gently turn the fish over and serve it immediately.

Serving suggestions

  • As a hot starter with a salad and components of tomato and fennel.
  • As a main course with a Dieppoise sauce.

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