crisp paupiettes of sea bass in barolo sauce

Crisp Paupiettes of Sea Bass in Barolo Sauce

Fish Recipes

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These succulent sea bass fillets are wrapped in paper-thin russet potato slices to create a crisp crust.

Cooking Ingredients

    Sea bass

    • 4 (4 1/2-ounce) skinless sea bass fillets

    • 1 teaspoon chopped fresh thyme, plus thyme leaves for garnish

    • 1/2 teaspoon black pepper

    • 1 teaspoon kosher salt, divided

    • 2 large (1-pound) russet potatoes, peeled

    • 2 tablespoons unsalted butter, meleted

    Barolo sauce

    • 1 tablespoon olive oil

    • 1/2 cup chopped shallots

    • 1/2 cup sliced white mushroom caps (from 3 medium-size button mushrooms)

    • 1 small (3-inch) thyme sprig

    • 1 cup unsalted chicken stock

    • 1 (750-milliliter) bottle Barolo or other full-bodied dry red wine

    • 1 tablespoon heavy cream

    • 1/2 cup cold unsalted butter (4 ounces), cut into 8 (1-tablespoon) pieces

    • 3/4 teaspoon granulated sugar

    • 3/4 teaspoon kosher salt

    • 1/2 teaspoon black pepper

    Additional ingredients

    • 1/4 cup butter, divided

    • 3 large leeks, white parts only, thinly sliced (about 1 3/4 cups)

    • 1/2 teaspoon kosher salt

    • 1/4 teaspoon black pepper

    • 1 tablespoon olive oil

    • 1 tablespoon minced fresh chives

Cooking Direction

    Make the sea bass

    1. Trim each fillet into a 5- x 1 1/2-inch rectangle. Sprinkle fillets evenly with thyme, pepper, and 1/2 teaspoon salt. Set aside.

    2. Cut lengthwise to trim off the two rounded sides of each potato, creating a block-like shape; discard trimmed edges of potatoes. (Do not cut off end tips of potatoes.) Using a mandoline or hand-slicer, slice potatoes lengthwise into 32 very thin slices. Brush both sides of slices with melted butter, and sprinkle evenly with remaining 1/2 teaspoon salt.

    3. To make each paupiette, arrange 4 potato slices on a 10-inch sheet of wax paper, slightly overlapping slices to create a 5-inch-wide rectangle. Place 4 additional overlapping potato slices over the top 1 inch of the rectangle to create a longer 5-inch-wide rectangle. Place a fish fillet horizontally in center of potato rectangle. Wrap potatoes over and around fish, using the wax paper to guide slices, sealing and enclosing the fillet. Repeat process, creating 3 more paupiettes. Cover and refrigerate paupiettes at least 30 minutes or up to 2 hours.

    Meanwhile, make the Barolo sauce

    1. Heat oil in a medium saucepan over medium-high. Add shallots, mushrooms, and thyme sprig; cook, stirring often, until softened and shallots begin to turn golden brown, 6 to 8 minutes. (If needed, adjust heat to prevent burning.) Add stock, and bring to a boil over medium-high. Cook, stirring occasionally, until liquid is almost completely reduced, about 10 minutes.

    2. Add wine, and bring to a boil over high. Cook, stirring occasionally, until wine is reduced to about 2 tablespoons, about 30 minutes. Stir in cream, and bring to a simmer over low. Gradually add cold butter, whisking constantly to emulsify until smooth. Remove from heat, and whisk in sugar, salt, and pepper. Pour sauce through a fine wire-mesh strainer into a small bowl or saucepan, pressing on solids to remove any liquid; discard solids. Keep sauce warm.

    3. Melt 2 tablespoons butter in a medium skillet over medium. Add leeks, and cook, stirring occasionally, until softened and wilted, about 5 minutes. Sprinkle evenly with salt and pepper; keep warm.

    4. Heat oil and remaining 2 tablespoons butter over medium. Add paupiettes, and cook, flipping once using a large spatula, until potatoes are tender and golden, 6 to 8 minutes per side. Turn each paupiette to brown the narrow sides and finish cooking the fish, about 1 minute. Transfer to a large plate.

    5. Spoon leeks evenly onto 4 warmed plates, and ladle Barolo sauce evenly around leeks. Set paupiettes on top of leeks, and top evenly with chives. Garnish each serving with thyme leaves; serve immediately.