Paupiette Of Sea Bass Recipes

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.

Steps:

• 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.
• 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.
• 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 1/2 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.
• 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.
• 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.
• 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.

Steps:

• Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
• Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Steps:

• Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
• Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
• While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
• While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.