＃38 真の芸術的料理　イトヨリのポワレ ジャガイモのウロコ仕立て 星野晃彦が作るポール・ボキューズの最高傑作 Itoyori en écailles

#38 Pan-fried Threadfin Bream with Potato Crust, Scaled Today's dish is Monsieur Paul Bocuse's masterpiece, "Pan-fried Threadfin Bream with Potato Crust, Scaled." As the name suggests, this is an artistic dish in which round, hollowed-out potatoes are neatly arranged on top of the fish to resemble scales. First, we'll show you how to grate threadfin bream, then we'll show you how to prepare the potatoes, make the accompaniment pie, and make beurre clarifier (clarified butter), an essential ingredient in French cuisine. Each step requires meticulous and careful work. We'll show you the whole process, so please watch until the end. Related Videos #39 Sauce Vin Blanc    • ＃39 フランス料理の王道のソースソースヴァンブランSauce Vin Blanc ...   Ingredients (Serves 2) 1 Threadfin Threadfin (use 1/2) 1 May Queen Potato Beurre Clarifier, to taste Cornstarch, to taste 1 Egg 1 Sheet of Pastry Dough Pie Filling 70g Black Olives 70g Green Olives 17g Capers 35g Anchovy Fillets 60g Butter For Garnish Sauce Vin Blanc, to taste (See Recipe #39 for instructions. Link to the related video above.) Jeu de Viande (meat stock), to taste 1 Sprig of Rosemary Directions 1. Clean the threadfin Threadfin. Remove the scales. 2. Remove the head and wash thoroughly. Remove the fish. (See video) Cut into diamond shapes. 3. Peel the potatoes. Use a Benriner to slice them into 1mm thick slices. Stack several slices and cut out circles using a cylindrical cutter. Place in a bowl of water. 4. Quickly boil the potatoes until translucent. Combine the beurre clarifier and cornstarch. 5. Separate the egg yolks and whites. Lightly brush the skin of the threadfin tuna with the egg yolk. Stick each potato neatly onto the slices. Store in the refrigerator. 6. Make the tapenade butter for the pie. Mix the black olives, green olives, capers, and anchovy fillets in a robot coupe. Once mixed, add the butter and mix again. 7. Wrap the pre-made pie dough in plastic wrap and roll it out to a 2mm thickness. Let it rest in the refrigerator for about 2 hours. 8. Remove the plastic wrap and cut the pie dough. Cut out four rectangles. Scoop the anchovy butter with a small spoon and place it on top of the pie crust. Place another pie crust on top and press the edges together to prevent air from getting in. Let it rest in the refrigerator (at least 2 hours). 9. Line a baking tray with parchment paper. Remove from the refrigerator and brush the pie with egg, then lightly mark it with a knife. Place in the oven and place another tray on top to prevent the pie from puffing up. Bake at 215°C for approximately 15 minutes. 10. Grill the golden threadfin tuna. Add a little beurre clarifier to a frying pan. Salt the fish. Place the potato side down and grill over medium heat. Once the sides of the potatoes are slightly browned, flip them over. 11. Remove the pie from the oven. The griddle lid on top ensures an even surface. 12. Once the potatoes are nicely browned, flip them over and cook the thicker parts. 13. Serve. Pour the wine blanc sauce onto the plate. Add the jus de viande and use a bamboo skewer to create a pattern. Place the threadfin tuna, pie crust, and rosemary on top. Serve. ■ INFORMATION I've started TikTok! chefhoshino_cooking WEBSITE Brasserie Paul Bocuse Ginza Official Website https://www.hiramatsurestaurant.jp/pa... INSTAGRAM Brasserie Paul Bocuse Ginza Official Account   / paulbocuse_ginza   ■ ABOUT THIS COOKING CHANNEL Hello everyone, I'm Akihiko Hoshino, head chef of Brasserie Paul Bocuse Ginza. In these cooking classes, we aim to recreate as faithfully as possible the French cuisine we normally serve in our restaurant. We hope that the tips we share, such as how to make slightly more elaborate sauces and extra preparation steps, will be of some help to you as you cook at home. Please take a look! Hello, my name is Teruhiko Hoshino, and I am Chef at Brasserie Paul Bocuse Ginza. In these online cooking classes, I try as far as possible to reproduce the French cuisine that we actually serve in our restaurant. From special sauces to clever ways of preparing ingredients, I hope you find this channel useful in your day-to-day cooking