Potato crusted sea-bass & beurre blanc

Preparing fish

Melt the clarified butter and mix with the cornflour. Cut the potatoes into 2 mm thick slices on a mandoline and cut out 2 cm rounds. Bring the slices to the boil and turn off the heat. Remove the rising foam, drain and leave to cool.

Spread the fish very thinly with the cornstarch mixture and toss the potato slices with the remainder. Cover the fish overlapping with the potato scales and refrigerate the fish.

Beurre blanc

Cut the shallot and bring to the boil with the white wine, vinegar, bay leaf, half the thyme and black pepper. Let it boil until almost all the moisture is gone. Then add cream, reduce by ⅔ and strain. Mix ice-cold butter through the mixture with a whisk and set aside.

Lemon

Chop the parsley finely, cut a lemon into wedges and dip in the parsley.

Frying the fish

Heat a non stick pan on medium heat with oil. Sprinkle the fish with salt and fry the fish with the scales down until crispy. Meanwhile, season the fish side with salt and black pepper. Turn the fish over and add the crushed garlic cloves and remaining thyme to the pan. Fry the fish until done and in the meantime heat the sauce.

Plating

Start with sauce at the bottom of the plate. Place one of the fillets and a lemon wedge on each plate and serve!