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Ингредиенты
- 4 x Sea bass fillets, 7 oz each, skinless, bones set aside for the sauce Salt, freshly grnd black pepper
- 3 sprg fresh thyme: 1 sprig leaves only, minced, and 2 sprigs halved for garnish
- 2 lrg Baking potatoes, peeled
- 3 Tbsp. Sweet butter
- 2 Tbsp. Sweet butter
- 2 x Leeks, white part only, thinly sliced Salt, freshly grnd black pepper
- 1 Tbsp. Oil, for cooking
- 1/2 c. Shallots, peeled and minced
- 1/2 c. White mushrooms, caps only, sliced
- 1/2 sprg fresh thyme
- 1 c. Chicken stock
- 1 bot , (750 ml.) of Barolo wine or possibly other good red cooking wine
- 1 Tbsp. Heavy cream
- 1/2 c. Sweet butter
- 1 pch Sugar Salt, freshly grnd black pepper
- 1 Tbsp. Chives, chopped
Инструкции
- For the paupiette of sea bass:Make each fillet as rectangular as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Salt and pepper the fillets and sprinkle them with 1 tsp. of the minced thyme. Using a knife, shape each potato lengthwise by cutting off the rounded outer flesh to create 4 rectangular slices (don't cut off the tips of the potatoes). Cut each potato lengthwise into very thin, long slices with a vegetable slicer or possibly mandoline. Each potato should yield about 16 slices (8 slices are needed to wrap one fish fillet).
- Don't rinse the potato slices as their starch will help the wrapped slices stick together. Toss the potato slices in 1 Tbsp. of the butter, melted, and a healthy pinch of salt.
- Place a 10-inch-square piece of parchment paper on the counter.
- Choose 8 potato slices of approximately the same length. Place a fillet of fish horizontally at the top of the parchment paper so you can match the length of the potato wrap to the length of the fish.
- Place the first slice of potato perpendicular to the fish starting on the left side. Place a second slice overlapping the first one about 3/8 inch from the left edge. Continue overlapping the potato slices till you have covered an area equal to the length of the fillet of fish. Center the fish horizontally in the middle of the potato wrap and fold the edges of the potatoes over the fish to enclose it entirely. Repeat the same process for the remaining fillets and chill.
- For the leeks:Heat the butter in a pan over medium heat. Add in the leeks and sweat till soft, about 4 min. Salt and pepper to taste. Keep hot on the side.
- For the sauce:Heat the oil in a pot over high heat. Add in the reserved sea bass bones, the shallots, mushrooms, and thyme sprig and roast for 8 to 10 min while stirring often. Add in the chicken stock, bring to a boil, and cook till completely reduced. Add in the Barolo wine, bring to a boil, and reduce by half. Remove and throw away the fish bones with a mesh skimmer. Reduce the sauce to 2 Tbsp. Add in the heavy cream, stir, and bring to a boil over low heat. Whip in the butter, sugar, and salt and pepper to taste. Strain the sauce with a fine mesh strainer and keep hot on the side. (If the sauce is too thick, add in a little water to thin it.)
- To cook the paupiette of sea bass:Preheat oven to 425 degrees. Heat the remaining 2 Tbsp. butter in a large nonstick pan over high heat. Add in the paupiettes of sea bass and saute/fry' till golden, about 3 to 5 min on each side. If the fish is very thick, finish cooking in the oven for 4 to 5 min.
- To serve:Place a bed of leeks in the middle of 4 hot plates and ladle the sauce around the leeks with 2 Tbsp. per plate. Place a paupiette of sea bass on top of the leeks and garnish with 1/2 sprig of thyme.
- Sprinkle the plate with chopped chives.
