Recipe for Fish from Head to Tail

Wash the fish, remove the scales, and set them aside. Clean the fish and keep the roe. Remove the head and fins. Fillet the fish. Remove the skin from the fillets. Keep everything. Cut two strips of 2 cm / 8 cm from the skin. Place them between two oiled pieces of parchment paper. Do the same with the scales. Place them on a baking sheet with a weight on top. Grill them in an oven at 180° for 20 minutes.

For the sauce, peel the vegetables and cut them into pieces. In a pot with a little oil, quickly sauté them, then add the fish head, bones, and fins. Add 1 tablespoon of fish stock, 1 teaspoon of fish spices, salt, pepper, parsley stems, thyme, bay leaf, and 100 ml of red wine. Cover with water and simmer for 45 minutes to 1 hour. Strain through a fine sieve, pressing well to extract all the flavors.

For the tartare, cut the finest part of the fillets into 1/2 cm cubes. Drizzle them with 2 tablespoons of lime juice, some finely chopped chives, 1 tablespoon of lobster oil, salt, and pepper. Keep cool.

Quickly sauté a shallot in a bit of oil with the fish roe, salt, pepper, and a pinch of fish spices. Mash this mixture by adding some finely chopped chives. Cook the potatoes, cut into slices about 1 cm thick, in boiling salted water for 5 minutes. Then brown them in a pan and top them with the mixture.

On two sheets of parchment paper, oil the center, place the fish fillet on top, season with salt and pepper, and add a slice of lemon and thyme. Close the packets. Cook for 1 to 2 minutes depending on the thickness of the fish.

To finish, place the fish fillet in the center of each plate, add some grilled scales and the crispy skin on top. Around the edge of the plate, pour the sauce, add the potato toasts, and the tartare garnished with a few aromatic leaves.