Ingredients
For sauce:
Bones of 2 bass
Bones of 1 salmon
2 garlic heads
2 branches dried fennel
2 onions
1 carrot
1 celery stalk
10 peppercorns
1/2 cup brandy
2 cups red wine
1 quart veal stock
Butter, cold
Kosher salt
Cracked black pepper
For the garnish:
2 leeks
2 garlic cloves
2 sprigs thyme
1 cup chicken stock
For Paupiette:
1 Idaho potato
6 ounces clarified butter
2 black sea bass fillets, skinless
Kosher salt
Cracked black pepper
Directions
- 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.