Le Club 55's "Mille-Feuilles de Poisson"

A recipe we posted a few weeks ago for A Thousand Layers of Fish was our attempt to recreate a Mille-Feuilles de Poisson at Le Club 55's (affectionately called Cinquante Cinq) beach restaurant at Plage de Pampelonne in St. Tropez where we have enjoyed this dish during summer vacation for many years.

This year we were able to convince Patrice Colmont, the patron of Cinquante Cinq, to reveal the inner secrets of the recipe as made by his chef. The following is the exact recipe (translated from French) offered as the plat du jour at Cinquante Cinq every Saturday from May - October.

It's quite a bit different from our re-creation in many ways: the Cinquante Cinq recipe uses onions and cheese, which we didn't put into our re-creation and it only uses lemons only on the top, while we used lemons in every layer. Cooking time and temperature also are much faster and higher than in our re-creation. Try both recipes to compare the different interpretations.

There are no quantities given in the Cinquante Cinq recipe, so you'll have to adjust based on the number of people you're serving. For general techniques to make the dish refer to A Thousand Layers of Fish.

Preparation:

Cooking and Serving:

Notes:

cup white wine vinegar
cup lemon juice
1 TBS finely chopped shallots
tsp salt
1/8 tsp pepper
12 oz. very good unsalted butter