bruno albouze potato crusted branzino1
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Potato Crusted Branzino

Yields4 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hrDifficultyIntermediateRating

Ingredients

 1000 g branzino (loup de mer)or sea bream, rouget, dorade...
 400 g Yukon gold potatoes
Butter-Starch Mixture
 100 g butter, clarified
 70 g corn or potato starch
Fried Leek
 200 g leek
Beurre Blanc
 100 g dry white wine
 80 g white wine vinegar
 40 g chopped shallots
 2 g black peppercorns
 10 g fresh thyme, bay leaf..
 70 g heavy cream
 250 g butter, cubed

Directions

About
1

Potato crusted Branzino is a spectacular dish and yet, doable. It is inspired by Paul Bocuse's iconic recipe ''Le rouget en écailles de pommes de terre''. Rouget (red mullet) can be subbed for Branzino/Loup de Mer (“the wolf of the sea”). It has very mild flavor. It's also a very easy fish for customer to eat off the bone or to fillet themselves. Otherwise, ask your fishmonger to descale and filet fish.
This dish is served with beurre blanc/beurre Nantais and fried leeks.

bruno albouze potato crusted branzino

Fish Filets
2

Purchased fresh fish should not be kept in their original packaging. Arrange fish over a frozen baking tray lined with parchment and cover with plastic film. Keep fish in the refrigerator with ice packs underneath or a bag of ice on top – Store for up to 48 hours.

branzino filet

Clarified Butter
3

Make in advance. To make clarified butter, place butter in a saucepan over a low heat, do not stir the butter while it is melting. Turn the heat off. Let it sit for 10 minutes and then skim off the milk solids floating at the top with a small ladle. Cover and refrigerate until the fat solidifies, which will take at least 4 hours. Discard liquid left on the bottom of the container.

Butter-Starch Mixture
4

Melt clarified butter and mix with corn starch. Butter-starch mixture can be made in advance and kept refrigerated for awhile – slightly rewarm prior to use.

Potato Scales
5

To get perfectly calibrated potato scales, use a quarter dollar as a guide. With a mandoline, cut potatoes into 2 mm thick slices and cut into an inch/2.5 cm diameter rounds (protect your hand using a cut-resistant glove). Save scraps and soak them in water for up to 3 days. Renew water each day. Drain, pat dry and fry!.
Place potato scales in a saucepan, cover with tap water – bring to a light boil and turn the heat off. Skim off foam and drain. Spread hot potato scales over a tray lined with paper towels.

potato scales

6

First brush fish filet with butter-starch mixture and toss potatoes in butter mixture. Arrange the potato slices over the filet (starting with 4 from the top) in overlapping rows so that they look like fish scales. Repeat with remaining filets and refrigerate for up to 24 hours.

potato crusted filet

Fried Leek
7

Cut top and bottom leek. Divide into 4.5-inch/12cm logs and cut into thin julienne. Soak in lukewarm water. Drain and pat dry and fry. Transfer to a bowl lined with paper towel. Season with salt and pepper while still hot; set aside.

fried leek

Fried Potato Scraps
8

Fry potato scraps just like French fries. It works beautifully!

fried potato scraps

Beurre Blanc
9

Beurre Blanc (white butter) is a classic butter sauce that is both creamy and tangy—perfect for drizzling over fish, poached eggs, or vegetables. The original recipe does not contain any cream. Though, cream is often added as a stabilizer to the sauce. In a small saucepan add wine, vinegar, shallots, herbs and peppercorns. Cook until the liquid is almost completely reduced. Add heavy cream, bring to the boil and reduce by two-third. Pass through a sieve and put creamy mixture back to the saucepan. Throw in the pieces of butter, a few at a time, whisking constantly over low heat. Season with salt and white pepper. Beurre blanc must not boil or it will separate. If it happens, use a separate saucepan and reduce 70g heavy cream to two-third. Set heat to low and pour back beurre blanc sauce on thin stream whisking rapidly. Keep sauce warm until ready to serve or quickly rewarm over the stove prior to serve.

Cooking Fish
10

Heat up skillet on medium high heat and add a tablespoon clarified butter. Season potato scales with salt. Cook fish potato side down – season flesh with salt and pepper. Cook for about 12 mins or until the flesh turns almost completely opaque. Lower the heat and throw a tablespoon of butter, fresh thyme or rosemary and a couple of crushed garlic cloves. Baste fish with it – turn off the heat and flip the fish and baste again.

searing potato crusted branzino

11

Remove fish and lay over paper towels for 20 sec prior to plate.

potato crusted filet

Plating
12

In the center of each plate, add some warm beurre blanc and place the hot potato crusted branzino. Garnish with some fried leeks and lemon wedge coated in chopped parsley.
Bon appétit!

potato crusted branzino 2

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