Alain Ducasse / Today's recipe: Goatfish, potatoes and tapenade

Thinking about what to do for Easter? Wanna impress your family and friends? How about saying, nonchalantly, that you have prepared "a Ducasse"....

Inmediately, they will think you spent hours in the kitchen, but no...and that's part of the genius..."they stoop to conquer"...From the book, The Best of Alain Ducasse, comes this recipe....

This second post of a Ducasse recipe (first one here) is the result of having met him  last Saturday, during a book-signing event. Seeing him in person was more than my brain could bear...the moment I had to speak to him, my French words deserted me !!!!

To make this "rouget", you will need (serves 4):


 * goatfish (red mullet) fillets, 12 ( 3 per person)
 * potatoes, 4/5
 * zucchini, 2
 * olive oil
 * fleur de sel, and piment d'Espelette


Cook the potatoes in boiling, salted water for 25'. Then cut them in slices of 6mm. Sautée them in 1 tablespoon of olive oil, 1' each side. Set aside.
Cut the zucchini into "ribbons" (use a small knife, not the potato peeler, since they might be too thin) Sautée them 1' in a tablespoon of olive oil. Set aside.
Sautée the fillets in a non-stick frying pan, with a tablespoon of olive oil, skin side 1', 10'' the other side. 
For the tapenade, find the ingredients and directions here.

Assembly:

Place 4/5 slices of potatoes on the dish (try to create "volume" putting some slices on top of the others). Place the fillets on top as you see in the photo. Decorate with the "tapenade', some black olive slices, and the zucchini ribbons..Sprinke "fleur de sel" and piment d'Espelette on top.

It is SO simple !!! 
Enjoy it !