Bocuse Fish Fillet in Potato Skin

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!

fish in potato skin expatcucina7

Then using a cookie cutter, cut off small circles

fish in potato skin expatcucina6

Give it a quick 5 min boil, then place them in a bowl with water, melted butter and cornstarch

fish in potato skin expatcucina4

Season the fish fillet with salt and pepper, brush the fish with plenty of melted butter

fish in potato skin expatcucina8

then place the potato circles as to form a skin. Brush more butter

fish in potato skin expatcucina

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

fish in potato skin expatcucina10

and serve your Bocuse fish fillets right away!

fish in potato skin expatcucina11




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.