Bass and red mullet fillets with Crispy potatoes

Bass and red mullet fillets with Crispy potatoes

Ingredients

2 red mullet fillets, 0.66 lbs. each

2 bass fillets, 0.66-0.88 lbs. each,

4 large potatoes (Charlotte)

1.76 oz. butter (for the croustillants)

4 mature tomatoes

2.8 oz. butter (for the tomato emulsion)

Salt, pepper, salt flower

4 small pieces of chervil

Method

Preparing the Crispy Potatoes :

Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.

Cover them with 50 g melted butter and season them.

Next, cook them at 180 degrees for 10 minutes.

Preparing the fresh tomato emulsion:

Mix the tomatoes and put the pulp in the Chinese tin-plate.

Boil the pulp in a Russian (a saucepan made of copper).

Add 80 g butter, blend with the beater. Season and store the sauce warm.

Sear the fish fillets in a hot pan with olive oil.

Dish presentation:

Dispose a red mullet fillet in the middle of the serving dish. Put a Crispy potato on top of it.

Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.