Bass and red mullet croustillants with potatoes
Bass and red mullet croustillants with potatoes: Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate. Cover the croustillants with 50 g melted butter and season them. Next, cook them at 180 degrees for 10 minutes. To prepare the fresh tomato emulsion, mix the tomatoes and put the pulp in the Chinese tin-plate. Boil the pulp in a Russian. Add 80 g butter, blend with the beater. Season and store the sauce warm. Sear the fish fillets in a hot pan with olive oil. Dish presentation: Dispose a red mullet fillet in the middle of the serving dish. Put a potato croustillant on top of it. Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.