Black Sea Bass En Paupiette Recipes
BLACK SEA BASS EN PAUPIETTE
Steps:
- For the Sauce: In a saute pan over medium heat, roast the fish bones with the vegetables and aromatics. Deglaze with brandy, then add red wine. Reduce until liquid has almost completely evaporated. Add veal stock and reduce again until desired consistency. Whisk in cold butter. Pass the sauce through a chinois or fine sieve. Season with salt and pepper to taste.
- For the Garnish: Julienne the leeks. Wash thoroughly. Combine leeks, garlic, thyme and chicken stock in a medium saucepan over medium heat. Simmer slowly approximately 15 minutes or until the liquid has evaporated and the leeks are soft.
- For the Paupiette: Peel the potato and cut into rectangular pieces. Slice into 16 paper-thin slices. Dredge in clarified butter. Season the bass with salt and pepper and cut it into a rectangular shape. Fan out the potato slices on your work surface. Place fish in the center. Wrap the fish with the potatoes. Heat a saute pan with clarified butter until very hot. Add the fish and brown on all sides. Season with salt and pepper.
- To serve: Place the fish on a bed of braised leeks. Spoon sauce around dish.
CRISPY SKIN BLACK SEA BASS WITH AVOCADO, TOMATILLO AND FENNEL RELISH
Steps:
- For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
- For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
- Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
- Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.
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CRISP PAUPIETTES OF SEA BASS IN BAROLO SAUCE RECIPE
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5/5 (3)Total Time 2 hrsCategory DinnerCalories 800 per serving
- Trim each of the sea bass fillets into a 5-by-1 1/2-inch rectangle. Season with salt, pepper and the thyme.
- Using a knife, slice each potato lengthwise to remove the rounded portions and make a block shape; do not cut off the tips of the potatoes, but do peel them. Using a mandoline, slice the potatoes lengthwise into very thin slices. Brush the slices on both sides with the melted butter and season with salt.
- For each paupiette, on a 10-inch sheet of wax paper, arrange 8 slightly overlapping potato slices to form a 5-inch wide rectangle. Center a fish fillet horizontally in the rectangle and wrap the potatoes over and around the fillet to enclose it completely. Use the wax paper to help seal the potato wrap around the fish; remove the paper. Repeat to form the remaining paupiettes. Cover and refrigerate for up to 2 hours.
- In a medium skillet, melt 2 tablespoons of the butter over moderate heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Season with salt and pepper and keep warm.
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