Redfish Fillet a La Fleur De Sel

Using tweezers, carefully remove the bones from the fillets. Place the fillets in a cool place. Peel the potatoes and cut them into strips. In a frying pan, sauté the shallots in the goose fat. Add the potato strips and cook the potatoes in it. When they are cooked, mash them lightly with a fork, taste them and add a little olive oil to enhance the flavor. Now take the fillets and season them with fleur de sel. Fry the fillets in a frying pan for about 3 minutes in a little olive oil on both sides. (Use a frying pan in which the fish does not stick during frying!) Then serve the redfish with the mashed potatoes.

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