Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

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Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
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Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017

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