Crisp Paupiette of Sea Bass in Red-wine Sauce Recipe

Origin: French      Period: Modern

Ingredients

For the Bass

4 fillets of bass (with bones set aside for sauce)
Salt and freshly-ground black pepper
3 sprigs fresh thyme
1 sprig fresh thyme (leaves only, chopped)
2 springs fresh thyme (halved for garnish)
2 very large baking potatoes, peeled
3 tbsp unsalted butter

For the Leeks

2 tbsp unsalted butter
2 leeks, white parts only, thinly sliced
salt and fresh-ground black pepper

For the Sauce

1 tbsp oil, for cooking
80g shallots, peeled and chopped
80g white mushrooms, caps only, chopped
1/2 sprig fresh thyme
240ml chicken stock
480ml Barolo (or similar) wine
1 tbsp double cream
100g unsalted butter
salt and fresh-ground black pepper
1 tbsp chives, minced

Crisp Paupiette of Sea Bass in Red-wine Sauce Preparation:

Method:

For the Paupiette of Bass (can be prepared up to 1h beforehand)

Make each fillet as rectangular as possible (some 13cm by 5cm) by trimming-off any uneven edges. Sprinkle the fish with salt and pepper, then sprinkle with a teaspoon of the chopped thyme. Using a knife, shape each potato lengthwise by trimming the rounded outer flesh to form 4 rectangular slices (but leave the tips on). Cut each potato lengthwise into very thin long slices with a vegetable slicer (about eight slices are needed to wrap each fillet). Do not rinse the slices (to maintain their starch) but toss them in 1 tablespoon of melted butter and a pinch of salt.

Place a piece of parchment paper on the worktop, then chose eight potato slices of approximately the same size and lay them so that they are just overlapping (about 1cm on their longest sides) on the middle of the paper. Continue adding the potato slices until there are enough to cover the entire length of the fish. Center the fish horizontally in the middle of the potato wrap and fold the edges of the potato slices until they wrap the fish entirely. Repeat the process for the other fillets and refrigerate.

For the leek

Melt the butter in a pan, over medium heat add the leeks and sweat until soft (about 4 mins). Season to taste, and keep warm on the side

For the Sauce

Heat the oil in a pan over high heat. Add the reserved bass bones, shallots, mushrooms and sprig of thyme and roast for 8 to 10 mins, while stirring often. Add the chicken stock, bring to the boil and cook until completely reduced. Add the wine, bring to the boil and reduce by half. Remove and discard the fish bones with a mesh skimmer. Reduce the sauce to about 2 tablespoons. Add the heavy cream, stir, and bring to a boil over low heat. Whip in the butter, sugar and season to taste. Strain the sauce and keep warm on the side.

To cook the bass, preheat the oven to 220°C. Melt the remaining butter in a large pan over a high heat. Ass the paupiettes and sauté until golden brown (about 3 to 5 minutes a side). Then bake in the oven for an additional 3 to 4 minutes.

Serve with baked garlic mash whirls.

Presentation:

Place a bed of leeks in the middle of the plate, and ladle the sauce around the leeks. Place the paupiette of bass on top of the leeks and garnish with 1/2 sprig of thyme. Add 2 whorls of mash and sprinkle the plate with minced chives.

Read: Recipe Articles and Reviews

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