Paupiette of Black Sea Bass “Le Cirque” Print Email

2 lbs. sea bass, cut into ½-lb. filets
2 large Idaho potatoes, thinly sliced into large oval shapes
2 leeks (white part only), cut thinly into half-moon discs
8 chive batons
4 oz. clarified butter

1 bottle barolo red wine
10 shallots, thinly sliced
5 sprigs of thyme
2 TBS heavy cream
4 oz. unsalted butter, diced
Parchment paper
Salt and pepper, to taste

For the sauce: In a medium rondeau, sweat the shallots and thyme. Add the red wine and reduce until dry. Add heavy cream and reduce. Whisk in the butter and season with salt and pepper. Strain through a fine chinois and reserve.

For the fish: Thinly slice potatoes lengthwise on a mandoline. Toss in clarified butter to keep potatoes from turning brown. Season sea bass filets with pepper. On a piece of parchment paper, place one slice of potato lengthwise. Arrange another slice of potato next to it with a 1" overlap. Overlap the first two slices halfway with two more slices of potatoes. Repeat until you have overlapped eight 8 slices of potatoes. Place filets of fish in the center potato slices, making sure that potato slices and fish are lined up evenly top to bottom. Starting from the bottom, take the first slice of potato and wrap the bottom of the fish. Cover with the second piece of potato. Repeat with the remaining 3 layers of potatoes until fish is completely wrapped. Brush paupiette with melted clarified butter and refrigerate for 10 minutes. Cook fish in a hot sauté pan with clarified butter. Brown all sides of the potato (approximately 6 minutes, 2 minutes per side).

Sweat the leeks in butter and cook until tender (approximately 8-10 minutes). Season with salt and pepper and reserve.

Spoon leeks onto the center of the plate. Ladle sauce around the leeks. Place sea bass on top of the bed of leeks. Garnish with two chive batons.


Beach Club by Le Cirque restaurant, located on the private Minitas Beach at Casa de Campo, an award-winning resort in La Romana, Dominican Republic.