Daurade royale en écaille de patates et sa piperade au chorizo

Royal Daurade in patates scale and its piperade in chorizo

Preparation: 10 min


Total: 40 min

Preparation time: 10 min

Cooking time: 30 min

Portions: 2 persons



1 Royal Daurade - skinless net
200 gr chorizo in washers
1 pot Travaglini tomato
2 peppers in lamellae
1 onion in lamellae
1 potato
10 gr chopped garlic
10 gr chopped parsley
Extra-virgin olive oil
Salt and pepper



  1.  In a pan, heat the olive oil and fry the peppers, onions and chorizo slices - Once sweat add the garlic and then the tomatoes with half the tomato pot in water, reduce the heat to a minimum and allow to add about 30 minutes - season with salt and pepper and add the parsley.
  2.  Salt and pepper the Daurade fillets and cut the potato with mandolin without washing them to keep the starch that will stick together. Place the slices of potatoes to form a scalp on the seamstress.
  3.  In a pan, heat in little olive oil and grab the fillet on the scales side for 1 to 2 minutes (be careful not to burn the potato scales) then bake for 5 to 7 minutes.



Serve with your favorite accompaniment. You can replace the Royal Daurade with other fish such as the Striped Bar, the Vivaneau or the Black Bar, the Tassergal, the Roballo, etc.