Sautéed Camas galette

Use a barracuda that has been filleted into three pieces. Cut the flesh into two equal pieces and sprinkle salt on both sides

Thinly slice the potatoes using a slicer, then julienne them and wipe off the water. Place two pieces of barracuda in a group and place the potatoes on the skin side

Put olive oil in a frying pan over high heat and fry the potatoes (from step 2) with the potato side facing down. Add clarified butter halfway through the frying process and press down to cook slowly

Once the potatoes have browned, flip them over. Sprinkle with Italian parsley, salt, and white pepper, add more clarified butter, and continue to cook, drizzling with oil

After cooking for about 1 minute, remove from heat and serve on a plate. Garnish with lemon wedges and drizzle with unsalted butter melted in a frying pan