Potato-Crusted Branzino

Potato crusted Branzino is a show-stopping dish that is as impressive as it is delicious. Drawing inspiration from the iconic recipe "Le rouget en écailles de pommes de terre" by the legendary Paul Bocuse, this dish features a crispy potato crust that adds a delightful crunch to the tender Branzino fillet. Branzino, also known as Loup de Mer or "the wolf of the sea," is a versatile fish with a mild flavor profile that makes it a crowd-pleaser. Whether you prefer to enjoy it off the bone or filleted, Branzino is easy to handle and a great option for both experienced seafood lovers and newcomers alike. To recreate this gourmet dish at home, you can descale and fillet the fish yourself or simply ask your fishmonger for assistance. The key ingredients for this recipe include fresh Branzino, potatoes, and a touch of creativity to elevate the flavors to a whole new level. Stay tuned for my upcoming video where I will guide you through the steps to create this mouthwatering Potato crusted Branzino dish that will surely impress your friends and family. Get ready to embark on a culinary journey that blends tradition with innovation in every bite.

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all cooking recipes of my website (excepting courses and masterclasses of the Academy).

Join us now and enjoy more 700 recipes (All mostly french, but also european, asiatic and american)


Sign up now


Already register? Sign in