Paupiette of Sea Bass
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bottle Barolo wine
- 3shallots, peeled and finely chopped
- 1sprig thyme
- 1tablespoon heavy cream
- 2extra-large baking potatoes, peeled
- 4tablespoons melted clarified butter
- Salt to taste
- 45-ounce sea bass fillets
- 2leeks, washed and trimmed, white and tender green parts cut into 3-inch-long julienne strips
- Freshly ground black pepper to taste
- ½cup chilled unsalted butter, cut into chunks
- Pinch of sugar
- Minced chives for garnish
Nutritional analysis per serving (4 servings)
831 calories; 40 grams fat; 24 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 33 grams protein; 1509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes. Whisk in the heavy cream and set aside.
- Step 2
Using a mandoline, cut the potatoes lengthwise into paper-thin slices. Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt. Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
- Step 3
On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch. Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by ½ inch. Repeat until you have 4 rows of slices. Place each fillet lengthwise across a row of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate.
- Step 4
In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. Season the leeks with salt and pepper and set aside to keep warm.
- Step 5
Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time. Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
- Step 6
Preheat the oven to 400 degrees. Place a large nonstick skillet on top of the stove over high heat. Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down. Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes. Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer. Serve the fish on a bed of leeks with the sauce spooned around. Garnish with chives.
Private Notes
Comments
Very delicate and delicious. I didn't use an entire bottle of wine because I only made half of this recipe but it still wasn't very saucy. It looked like I poured red wine directly onto my plate. The whole wrapped thing was difficult for me to handle but easy to flip once the first side got browned. My potatoes didn't quite crisp up like I wanted but I pulled it anyway because there's nothing worse than overcooked fish...especially sea bass. The leeks are a good compliment here.
Brilliant. Video is essential. I used a mandolin: I couldn't slice potatoes continuously, to make long unbroken ribbons, so I sliced them lengthwise & wide, overlapped the slices, & wrapped fish. It worked great. At 8 min, the potatoes were crisp and brown. The technique leaves the fish both flaky and moist in a way I didn't know possible. As if both sauteed and steamed. Leek & wine reduction are perfect accompaniment. Most of the labor could be done in advance. Eager to serve to my friends! THX
Strange instructions. potatoes browned inside packet? Check fish doneness inside packet? Waxed paper??? New Years dinner, elegant & delish! Lemon juice & TSP mayo on fish, then potatoes, dash paprika. No shallots, used sweet onion, no Barglo, used left over white wine NOT whole bottle. No cream, used 1/2&1/2 curdled-added separately cooked red pepper, color and sweetness. Put fish, skin side down, topped with potatoes in 475* oven until fish was done. Needed to par cook potatoes but YUM!
Check out the video, the paper is just to help you wrap the fish, it's discarded and the potatoes are fried directly in the butter: https://www.signaturedishes.net/recipes/potato-crusted-sea-bass.html I thought the same as you, these fancier recipes are worth it, but make no sense sometimes without a video.
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