Main Dish

Paupiette of Potato Crusted Sea Bass – Braised Leek, Beurre Rouge

  • Ready Time: 32min
    No Reviews
  • Prep Time: 20min
    Cook Time: 12min
  • Potato Type: Russet
  • Serves: 1
    Prep Method: Pan Fried
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Description

Recipe by: Mark Schmitt Trust Restaurant Group

Rich and buttery with a melt in your mouth texture, this Paupiette of potato crusted sea bass with braised leek “beurre rouge” is simple, elegant and full of technique.

Ingredients

Potato Crusted Sea Bass

  • 1 5 oz fillet of Sea Bass
  • 1 large Russet potato
  • 2 small Basil leaves

Braised Leek

  • 6 oz rinsed leek
  • 1 cup heavy cream
  • 1 Tablespoon instant potato
  • 1 Tablespoon salt
  • 2 Tablespoon dehydrated hash browns

Beurre Rouge Sauce

  • 1 cup red wine
  • 5 black peppercorns
  • 1 shallot rough chopped
  • 1 garlic clove peeled
  • 1 Tablespoon granulated sugar
  • ⅛ cup heavy cream
  • ½ lb. diced butter

Preparation
Prep Time: 20min | Cook Time: 12min

Potato Crusted Sea Bass

  1. Take one large russet potato and peel all but the tips of both ends.
  2. Slicing on a mandolin 1⁄8” thick going right into a 275 °F fryer for 15 seconds.
  3. Shingle the potato bottom, top, right
  4. Season fish with salt and white pepper then, place the sea bass on the shingled potato and top with two small basil leaves, then fold the potato over from right to left – bottom to top.
  5. Allow to cool prior to cooking
  6. Pan sear the Paupiette in 1⁄2” canola oil on all 4 sides till lightly golden brown.
  7.  Plate as desired garnishing with flaky sea salt.

Braised Leek Preparations

  1. Take 1 large leek and cut in half then 1⁄4” half-moons to clean
  2. Blanch in salted water then shock
  3. Take heavy cream and reduce slowly by 2⁄3 seasoning with instant Potato and salt
  4. Once ready to eat mix reduced cream, blanched leek and dehydrated hash browns together and heat.

Beurre Rouge Sauce Preparations

  1. reduce wine, peppercorns, shallot, garlic, and sugar until it coats the back of a spoon.
  2. Add heavy cream, then strain
  3. Mount diced butter over low heat slowly until the beurre rouge comes together and will coat a spoon.
  4. Season with salt and lemon juice to taste.
  5. keep warm for plating.

Notes 

  • Beurre rougeis a simple emulsified butter sauce that is great with fish or seafood but is very heat sensitive. We add cream to help hold it together however it is important not to bring to a boil.
  • The Braised leeks can be prepared before the Sea Bass and kept warm covered until ready to plate.
  • Season the cooked fish with some flaky sea salt.

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