Bocuse Fish Fillet in Potato Skin
I have been taking a few gourmet cooking class at Ecole Bocuse here in Shanghai, before the school got shut down…I wished I had more time to learn from their amazing chefs but, despite the fact that I was only able to join 5 lessons, I still learnt so much.
This recipe was one of the first that we got to make in our classes. It is the famous Bocuse fish fillet. This is French cuisine so rich in butter and awesomeness and made to impress! Get ready!
Ingredients (serves 2):
- 2 sea bass or tilapia fillets (no skin)
- 1 potato
- 1 tbsp cornstarch
- butter (lots)
- salt and pepper
- broccoli or other vegetables as a side dish
Slice up the potato very thin!
Then using a cookie cutter, cut off small circles
Give it a quick 5 min boil, then place them in a bowl with water, melted butter and cornstarch
Season the fish fillet with salt and pepper, brush the fish with plenty of melted butter
then place the potato circles as to form a skin. Brush more butter
Bake at 200 C for about 15 – 20 min or until fish is cooked and potatoes got a nice golden brown color. (the original recipe calls for pan-fry the fish, however I find it to be a bit tricky without destroying the potato skin, so baking for me is way easier and also more convenient as you can prepare more servings at once)
Meanwhile saute’ some broccoli with salt pepper and garlic
and serve your Bocuse fish fillets right away!