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Daniel Sea Bass
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Sea Bass, Bordelaise, Potatoes, Crispy Leeks, Caramelized Onions
INGREDIENTS
Sea Bass Fillet
1 Potato
1 Leek
1 Vidalia Onion
1 Bottle Red Wine
1 Bottle Port Wine
1 Shallot
Thyme
Bay Leaf
Rice Flour
Heavy Cream
White Pepper
1 Stick Butter
Clarified Butter
3 Eggs
2C Heavy Cream
MISE
Take Out 1 Stick of Butter
Show Thyme
Pour Wine
Pour Port
Crack Eggs
Julienne leek whites
Chop Leek Greens
Slice Shallot
Mandolin Onions
Cube potato
Trim bass into a 2x6 rectangle
Slice lengthwise
Fold in half
POTATOES
Instead of complex Pommes Lyonnaise, confit and roast cubed potatoes until golden.
As a simple alternative, coat some fingerling potatoes in oil, season with salt & pepper, and roast in a 350° oven for 20-30min.
Cube a potato
Melt clarified butter in a small saucepan
bring to 180°F
Add potatoes and cook for 2-3 hours until soft
BORDELAISE
Saucepan over medium heat
Add 30g butter
Add Shallot
Sauté for 5min
Add Wine
Add Port
Season with Pepper
Add Thyme
Add Bay Leaf
Simmer until reduced by half
Strain
Simmer until reduced by half
Set aside
ROYALE DE POIREAUX
Saucepan over high heat
Add Water
Add Leeks
Boil for 3min
Remove to beaker
Add 1/2 heavy cream
Blend with stick
Strain
Mix with eggs and cream
Pour in buttered loaf pan
Prep Bain Marie
Bake for 45min
ONIONS
Saucepan over Med-Low
Melt 3Tbsp Butter
Add Onions
Stir to coat with butter
Season with salt
Brown for 5min without stirring
Stir
Brown for 15min
Stir every 5min
Add water if sticking.
Add thyme
Cook 15 more min
Remove & Chop
BASS EN PAPILLOTE
Brush Parchment with butter
Season Bass with S&P
Wrap Bass in Parchment
POTATOES
Remove potatoes and let cool.
Pan fry in 350°F oil until golen on all sides.
LEEKS
Dust with corn starch
Fry in 350°F oil until lightly golden
BASS
Bake at 350°F for 8-10min
BORDELAISE
Bring reduction to a boil
Reduce to low
Add 1 Stick cubed butter
Stir until melted
Season with Salt & Pepper
Keep Warm
ROYALE
Remove from pan
Slice in Cubes
SERVE
Spoon Sauce
Spoon Onions
Place Fish
Place Potatoes
Place Royale
Top Fish with Leeks