Dish
Yuzu meunière weever fillets, saffron potatoes
Par Chef Benoit FLAHAULT
This recipe was featured at the 2017 International Agricultural Show.
30 min
Préparation
35 min
Cuisson
65 min
Total
Average
Niveau
4
Personnes
Ingredients
- 8 weever fillets
- 80 g butter
- 200 g flour
- 10 cl of yuzu
- 20 cl of grapeseed oil
- 8 Bayard potatoes
- 4 sprigs of rosemary
- 2 containers of Ghoa cress
- 4 g of saffron
- Salt and pepper
- Coarse salt
Preparation
1
Season and dust the weever fillets with flour, then set aside in the refrigerator. Finely chop the Ghoa cress.
2
Melt 60 g of butter with the grapeseed oil, then add the weever fillets. Turn them over once they’ve browned. Finish cooking over low heat so the butter doesn’t burn. Baste frequently with the cooking butter.
3
Melt the remaining butter until it turns golden brown, then remove from heat and add the yuzu. Add the Ghoa cress.
4
Cook the potatoes in salted water with rosemary and saffron.
5
In a small bowl, place a slice of saffron-seasoned potato, followed by the weever fillets. Drizzle with yuzu butter. Enjoy!