Filleting Fish: Seabream, Crispy Potato Pave with Velouté Sauce

Number of servings: 4

Ingredients

Whole seabream: 2

Fish Stock

Fish bones: 2
Bay leaf: 2
Vegetable trimmings: 100g
Peppercorn: 1 tbsp

Velouté Sauce

Butter: 30g
Plain flour: 30g
Fish stock: 450ml
Double cream: 80ml
Nutmeg: 1/4 tsp
Salt and pepper: To taste
Cold butter: 10g

Potato Pave

King Edwards potato: 1kg
Double cream: 150ml
Bay leaf: 1
Garlic (optional): 3 cloves
Thyme: 5 sprigs
Nutmeg: 1/2 tsp
Salt and pepper: Pinch
Ghee: As needed

Parsley Oil

Parsley: 100g
Vegetable oil: 150ml

The Day Before

Prepare the Potato Pavé

1. Preheat the oven to 150°C fan / 170°C / gas mark 3.
2. Heat double cream with a bay leaf, thyme, nutmeg, salt, and pepper over medium-low heat. Once it begins to boil at the edges, simmer on low heat for 10 minutes. Let it infuse and cool for 30 minutes, then strain.
3. Peel the potatoes and thinly slice them using the thinnest setting on a mandoline. Mix the sliced potatoes in the cooled cream.
4. Line a loaf tin with baking paper. Layer the sliced potatoes on the bottom, adding 2 tablespoons of cream on top of each layer and sprinkling with fresh thyme. Repeat until the tin is 80% full.
5. Spread 3 tablespoons of butter on top of the potato layer, cover with baking paper, place another loaf tin on top, and press down. Bake for 1.5 to 2 hours, checking for doneness with a cake tester.
6. Once cooled, add weights on top of the loaf tin to press down firmly and chill in the fridge overnight.

Prepare Parsley Oil

1. Blanch parsley for 5 seconds and transfer to an ice bath. Squeeze out all the water thoroughly and blend with oil in a blender.
2. Pour the mixture over a coffee filter and let it drip in the fridge overnight.

On the Day of Serving

Fillet the Fish

1. Ensure the fish is completely dry. Place it on a chopping board, holding the tail with one hand and the filleting knife in the other.
2. Start by running your knife from the gills towards the backbone, angling the knife to follow the contour of the fish's head.
3. Turn the knife flat against the backbone and gently slice along it from head to tail, keeping the knife close to the bones.
4. Once you reach the tail, lift the fillet away from the fish, cutting any remaining flesh away from the bones.
5. Flip the fish and repeat on the other side to remove the second fillet. Keep the fillets in the fridge.

Make the Fish Stock

1. Soak fish bones in cold water for 10 minutes and rinse thoroughly to remove blood.
2. In a large stockpot, place the fish bones, vegetable trimmings, bay leaf, and peppercorns. Cover with cold water and bring to a boil.
3. Once boiled, lower the heat to medium-low and simmer for 30 minutes, skimming impurities from the surface occasionally.
4. Strain the stock through a muslin cloth and set aside.

Cook the Potato Pavé

1. Unmold the pavé, trim the edges, and portion into rectangles or cubes.
2. Heat ghee in a non-stick pan over medium-high heat. Pan-fry each side of the pavé until golden brown.

Make the Velouté

1. Heat fish stock in one saucepan. In another saucepan, melt butter and add plain flour, cooking the roux until slightly brown.
2. Gradually add hot stock to the roux, whisking continuously until fully incorporated.
3. Add cream, nutmeg, salt, and pepper. Finish with cold butter cubes, whisking until fully incorporated.

Cook the Fish Fillet

1. Heat 3 tablespoons of oil in a non-stick pan over medium-high heat. Place the fish fillet skin-side down and press with a grill press or saucepan lid. Pan-fry until the skin is crispy.
2. Flip the fish and cook for another 3 minutes until fully cooked.

To Serve

1. Place the fish fillet on one side of the plate and the potato pavé on the other.
2. Slowly pour the velouté in the centre and drizzle with parsley oil.