Filet de barbue en écailles de pommes de terre, aux fèves d’edamame
Serves 6 Preparation: 50 minutes Cook: 15 minute
1 x 21b 900 g brill fillet
10 ½ oz 300 g fingerling potatoes (rattes du Touquet)
8 tbsp or 4 oz 120 g butter, melted
2 tbsp 30 g butter
4 ½ tbsp 9 g potato starch (flour)
Salt and ground white pepper
1 lb 5 oz 600 g shelled edamame (green soy) beans
4 tbsp sliced chervil leaves
4 tbsp sliced flat-leaf (Italian) parsley
2 tsp Fleur de sel (sea salt crystals)
I … Skin the fish and cut it into 6 equal portions. Wash and slice the potatoes. Place in a saucepan of cold salted water and keep until boiling. Remove from the boiling water immediately, using a skimmer, and set aside on a plate.
2 … Put the sliced potatoes, melted butter, and potato starch into a bowl toss to combine. On the skinned side of the fish portions, overlap the sliced potatoes to resemble scales; season with salt and pepper.
3 … Melt 1 tbsp (15 g) butter in a non-stick frying pan over medium heat. Place the fish portions, potato scales side down, in the pan and cook until evenly golden. Turn and continue cooking for 30 seconds; the interior flesh should be translucent. Keep warm aside, and reserve the cooking liquid.
4 … Fill a bowl with ice water. Bring a large saucepan of salted water to a boil, add the Edamame and cook for 5 minutes. Drain and refresh in the ice-water; drain again. Melt 1 tbsp (15 g) butter in a frying pan, add the beans, and reheat. Stir in the chervil and parsley.
5 … Make a small circle of beans in the centre of each plate, place the fish on top, potato scales up and nap with the reserved cooking liquid. Sprinkle with fleur de sel. Serve the remaining beans on the side.
Chef’s Tips The fingerling “rattes du Touquet” potatoes are known for their curved shape, firm flesh and chestnut flavour. In the last 40 years, they have become a favourite of French chefs. The fresh green soybean, also known as edamame, is both nutritious and easily digestible. It is an excellent source of protein and holds an important place in the vegetarian diet. You can serve the beans in a sauce, or as a garnish. They are available fresh or frozen in some supermarkets and other speciality food stores.