Gastronomixs

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 scalesEnlarge

Ingredients

10

 

red gurnard fillets

10

 

waxy potatoes

150

g

clarified butter

100

g

egg yolks

4

tbsp

potato starch

 

 

olive oil

 

 

salt and pepper

Preparation method

Serving suggestions

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