Daniel Boulud’s Paupiettes of Sea Bass

Unwrapping a present is a moment of pure joy, and that's the same feeling you'll experience when you delve into the iconic dish crafted by renowned chef and restaurateur Daniel Boulud.

First introduced in the late 1990s at Le Cirque 2000, this dish creates moments of anticipation and surprise with each bite.

In this recipe, thinly sliced Russet potatoes are meticulously wrapped around seasoned sea bass fillets as if they are scales, creating a stunning visual and textural contrast. It’s then served atop a bed of tender leeks and drizzled with a velvety wine and cream sauce,

As you unwrap these savory parcels, you're not just indulging in a recipe; you're embarking on a flavorful journey crafted by one of the finest chefs. So, prepare to elevate your dinner table with a dish that's as delightful to make as it is to savor.

Even though this recipe was created decades ago, it remains a culinary gem that marries tradition with innovation.

One last note: this recipe does require a deft hand and a keen eye, making it perfect for those with a penchant for culinary adventure (and some patience).

Daniel Boulud recipes, Le Cirque recipes, Famous iconic recipes

Dinner, Fish and seafood, Sea Bass

French

Yield: 2

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Daniel Boulud's Paupiettes of Sea Bass

Level: Advanced

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Ingredients

• 1 cup Barolo wine
• 1 shallot, peeled and finely chopped
• 1 sprig thyme
• 1 tablespoon heavy cream
• 1 large Russet baking potato, peeled
• 2 tablespoons melted butter
• Salt to taste
• 2 5-ounce sea bass fillets
• 1 leek, washed and trimmed, white and tender green parts cut into 3-inch-long julienne strips
• Pepper to taste
• 2 tablespoons chilled unsalted butter, cut into four ½-inch pieces
• Pinch of sugar
• Minced chives for garnish

Preparation

1. In a medium saucepan, combine the wine, shallots, and thyme. Simmer uncovered until the wine is almost evaporated, about 12 to 15 minutes. Whisk in the heavy cream and set aside.
2. Meanwhile, using a mandoline set to ⅛-inch thickness, very thinly slice the potatoes lengthwise. Brush both sides with melted butter and sprinkle evenly with some salt.
3. Season the sea bass fillets with salt and shape them into compact rectangles, tucking in thin portions as necessary.
4. 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 the rows of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate for at least 30 minutes or up to 2 hours.
5. In a small sauté pan, heat the remaining clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, about 5 to 7 minutes. Season the leeks with salt and pepper and set aside to keep warm.
6. Over a low flame, bring the reduced wine and cream to a simmer. Whisk in 1½ tablespoons of butter. Remove from the flame, season with salt, pepper, and sugar, then strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
7. Heat oil and the remaining ½ tablespoon of butter over medium heat. Add the sea bass and cook, flipping once using a large spatula, until the potatoes are tender and golden, about 6 to 8 minutes per side. Turn each paupiette to brown the narrow sides and finish cooking the fillets for about 1 minute.
8. Serve the sea bass fillets on a bed of leeks with the sauce spooned around, and garnish with chives.

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