Sea Bass Paupiette

I found this recipe in Elle Decor. I'm not sure I love the magazine, but I love the recipes every month. They are striking in presentation and taste.

Ingredients

Special equipment

Mandoline

Paupiette

4 skinless sea bass fillets, 7 oz. each
3 sprigs fresh thyme, leaves only, chopped
2 very large Idaho baking potatoes, peeled
4 T clarified butter, melted
Salt and freshly ground white pepper

Sauce

1 T olive oil
Bones of 2 sea bass (available at fish markets)
1/2 cup shallots, peeled and chopped
1/2 cup white mushrooms, caps only, sliced
1/2 sprig fresh thyme
1 cup chicken stock
1 bottle (750 ml) Syrah wine
1 T heavy cream
1/2 cup unsalted butter
Salt and freshly ground white pepper

Leeks

2 T unsalted butter
2 leeks, white and iight-green parts only, cut
into W' squares
Salt and freshly ground white pepper
Fleurdesel

Directions

For the pauipette

1. To make each paupiette as rectangular as possible (about 2" by 5"), score through the thin end of each fillet a few inches from the edge, being sure not to cut all the way through. Tuck the end under. On the thick end, score about halfway through the fillet 1" from the edge and tuck it under. Salt and pepper the fillets to taste and sprinkle with some of the chopped thyme.
2. Using the mandoline, cut each potato lengthwise into very thin slices (10 slices are needed to wrap one fillet). Do not rinse them, as their starch will help the wrapped slices stick together. Place two slices on a cutting board horizontally. Overlap them at the ends by about 3/8". Continue overlapping the slices in pairs, building vertically until you have a length equal to that of the fillet.
3. Center the fish perpendicularly on the potato pieces and fold the edges of the potatoes over to enclose. Turn the packet over and brush the entire potato surface with melted clarified butter, reserving 3 tablespoons.
4. Pour the remaining clarified butter into a large nonstick pan over high heat. Saute the paupiettes until golden brown, about 2 to 3 minutes on each of the four sides.

For the sauce

1. Heat the oil in a pot over high heat. Add the fish bones, shallots, mushrooms, and thyme sprig and cook 8 to 10 minutes, stirring often. Add chicken stock, bring to a boil, and simmer until almost completely reduced.
2. Add wine, bring to a boil, and reduce by half; then remove bones with a mesh skimmer and discard. Reduce sauce to 2 tablespoons.
3. Add heavy cream, stir, and bring to a boil over low heat. Whisk in butter and add salt and pepper to taste. Pass through a fine mesh strainer and keep warm.

For the leeks

1. Melt the butter in a pan over medium heat. Add the leeks and sweat until soft, about 4 minutes. Add salt and pepper to taste. Keep warm.
2. Place a bed of leeks in the middle of each of four warm plates and ladle the sauce around the leeks (about 2 tablespoons per plate). Place a paupiette of sea bass on top of the leeks. Sprinkle the top of the fish with a pinch of fleur de sel. Serves 4.