Le Club 55's "Mille-Feuilles de
||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
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
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.
- Select very ripe tomatoes. Plunge them into boiling water for a few seconds and then
plunge them into ice water to refresh them. Remove the skin.
- Seed the tomatoes and cut them into small pieces.
- Spread a layer of tomatoes over the bottom of a deep gratin dish. On top of the
tomatoes, spread a thin layer of finely chopped sweet onions and sprinkle freshly chopped
basil over the onions. Salt and pepper the onions; then sprinkle freshly grated parmesan
over the onions and drizzle olive oil over this layer.
- Arrange a thin layer of filet of merou and cover it with a layer of
- Repeat the process until you have 3 full layers (ending with lettuce). Cover the lettuce
with very thinly sliced lemons (overlapping to make a nice pattern) and sprinkle them with
Cooking and Serving:
- Cook in a 200° C ( 390° F) oven for 1 - 1½ hours (based on the size of the mille-feuilles
that you're making).
- Cut into 3 " x 3" squares and serve on hot plates with a beurre blanc sauce accompanied with plain basmati rice.
- Merou: This a large fish, weighing about 10-12 kg,
that 's common in the Mediterranean. It has a firm flesh and relatively strong flavor. In
the U.S., it's sold as grouper. If grouper is not available, you can use halibut, cod or
- Beurre Blanc: (according to a Julia Child
¼ cup white wine vinegar
¼ cup lemon juice
1 TBS finely chopped shallots
¼ tsp salt
1/8 tsp pepper
12 oz. very good unsalted butter
- Boil vinegar, lemon juice, shallots, salt and pepper in a sauce pan until these liquids
are reduced to about 1½ TBS. Remove from heat and immediately beat in 2 TBS chilled
butter. As the butter softens, continue beating so that it forms a creamy paste with the
reduced liquid. Beat in another piece of chilled butter.
- Then set the pan over low heat and continue beating in a piece of butter at a time just
as the previous piece is almost fully incorporated (a hand-held, battery-operated whisk is
ideal for this job). After all the butter is incorporated, the sauce should be the
consistency of a light hollandaise.
- Remove from heat and season to taste with salt, pepper and lemon juice.