Potato crusted branzino with beurre blanc

Cut off the dorsal and belly fins, remove the gills, open the fish and remove the guts; rinse away any bloody spots.

Fillet: cut behind the fin from the base of the neck, using the backbone to guide a smooth, slow cut. Flip and repeat for the second fillet.

Debone, trim, and refrigerate the fillets until ready to use.

Slice potatoes 2 mm thick on a mandoline, then cut into one inch rounds with a small cutter or the back of a pastry tip. Save the trimmings.

Put the potato scales in a saucepan, cover with tap water and bring to a light boil. Turn off the heat, skim off the foam, drain, and spread on a tray lined with paper towels.

Mix cornstarch or potato starch with clarified butter. It can be made ahead, refrigerated, and warmed when needed.

Brush the fillets with the butter-starch mixture and toss the potatoes in it. Arrange the potato rounds over each fillet in overlapping rows like fish scales, starting with four at the top. Refrigerate for up to 24 hours.

Julienne leeks, soak in warm water for a while, drain, pat dry, and fry.

Beurre blanc: in a small saucepan reduce wine, vinegar, shallots, herbs and peppercorns. Add heavy cream, bring to a boil and reduce by two-thirds. Pass through a sieve.

Over low heat add the butter in pieces a few at a time, whisking constantly; season with salt and pepper. Do not let it boil.

If the sauce separates, reduce about half a cup of heavy cream by two-thirds in a separate saucepan, pour the sauce back into it and whisk constantly over low heat to re-emulsify.

Heat the skillet before adding the fat. Season the potatoes with salt and sear the fish potato side down, cooking on one side about 12 minutes over medium heat until the flesh turns opaque.

Lower the heat, add chunks of butter, herbs and crushed garlic and baste the fish. Turn off the heat, flip, and let sit one or two more minutes.