Red Snapper With Potato Scales & Orange Sauce

Slice the potato on a mandolin to about 1 mm thick, then cut into 1.5 cm rounds with a ring cutter or piping tip.

Blanch the potato rounds in boiling water until just cooked, then shock in cold water and drain well.

Mix the potato starch with 2 tablespoons of melted clarified butter to form a slurry and toss the potato rounds in it.

Pat the fish dry and overlap the potato rounds on the flesh side to create scales.

Press the scales firmly with parchment and chill in the freezer for 10 minutes or the fridge for 30 minutes.

Line a nonstick skillet with parchment and add 2 tablespoons of clarified butter over medium-high heat.

Season the flesh side of the fish with salt, then place the fish potato-side down and press gently.

After 1 minute, lower the heat to medium and cook until the flesh is just warm to the touch.

Flip and sear the flesh side briefly to finish, keeping it moist.

Saute the shallot in neutral oil until translucent, then add peppercorns and rosemary.

Add orange zest, orange juice, and white wine, reserving a small splash of juice for finishing.

Reduce to a syrupy consistency, then strain into a small saucepan.

Off the heat, whisk in cold butter a cube at a time until glossy.

Stir in creme fraiche, season with salt, and finish with the reserved orange juice.

Reduce the veal stock to about 200 ml.

Sweat the shallot in neutral oil, add the white wine, and reduce until syrupy.

Add the reduced veal stock and simmer until it coats the back of a spoon.

Strain through a fine mesh sieve.

Spoon the orange sauce onto plates and dab the fish on a paper towel to remove excess butter.

Place the fish in the center and finish with a drizzle or dots of white wine jus.