Sea Bass with Leek, Potato and Truffle Recipe
Flavors of Paris and the Ile-de-France
Prep. time: 30 minutes
Total time: 1hr to 2hr
Prep. time: 30 minutes
Cooking time: 90 minutes
Difficulty: Requires a certain dexterity
An original recipe from Alain Ducasse, of the Restaurant Alain Ducasse, Paris
For 7 servings
- 1 Sea Bass, about 4 kg / 9 lb., with the head, cleaned and halved
- 750 ml (3 cups) broth from a pot-au-feu
- 2 French shallots
- 1 fennel bulb
- 1 slice of Espelette chili10 coriander seeds
- 10 black peppercorns
- 2 sprigs of dry fennel
- 100 ml (6 tbsp.) white wine
- 2 cloves of garlic
- 1 potato
- 1 leek
- Whipped cream
- 250 ml (1 cup) calf's foot jelly
- 2 large non-floury potatoes
- 8 medium leeks
- 200 g (7 oz.) black truffles
- 2 tbsp. whipped cream
Preparing the bass and the jus
- In a cast-iron cocotte or Dutch oven, heat a little olive oil and a knob of butter.
- Add the fish head, cut in half, and brown.
- Sweat the minced shallots, garlic, thinly sliced fresh fennel, the leek, cut into strips, and the trimmings from the potatoes.
- Deglaze with white wine and reduce by half.
- Add 500 ml (2 cups) stock from a pot-au-feu and 250 ml (1 cup) calf's foot jelly.
- Add the dry fennel, coriander seed, black pepper and Espelette chili.
- Cook over low heat for 15 minutes.
- Strain and set aside.
Preparing the garnish
- Slice the potatoes into 3 mm thick triangles, about 2 cm high, allowing 15 per person.
- Heat the clarified butter to about 85°C.
- Add the potato triangles and cook for about 45 minutes, being careful that the butter temperature does not rise above 85° C.
- Prepare the leeks and cut into thin strips, allowing 9 per person.
- Cook in boiling salted water and refresh in ice water.
- Slice the truffles into triangles as well, the same size as the potatoes, reserving the trimmings for the chopped truffle.
- In a large sauté pan, reduce a spoonful of the base with a knob of butter, a little truffle juice and some chopped truffle.
- Coat the potato triangles and leek strips in this reduced jus.
Cooking the sea bass
- Skin and trim the fatty parts from the fillets of a 4 kg (9 lb.) sea bass.
- Cut into square-cut portions about 160 g (6 oz.), brush with oil and season with fleur de sel.
- Cook in a skillet over low heat, being careful not to let the fish brown.
- The fish will finish cooking in an earthenware dish. Line each dish with leeks and potatoes, add a small ladleful of the base, a little butter and 50 ml (3 tbsp.) truffle juice per person.
- Cook gently so that the flavors blend.
- Undercook the fish and finish the sauce with the cooking juices.
- Strain the cooking liquid, add a small ladleful of the base and reduce.
- Add some chopped truffle. Whisk in a little butter and season with a little truffle juice and some freshly ground pepper at the end.
Finishing and presentation
- Arrange the leeks in a wreath, interspersing them with the triangles of potato and truffle (the truffles having been dipped into melted half-salted butter.)
- Spoon on the fish sauce.
- Place the pieces of sea bass in the center.
- Serve the remaining sauce in a small sauce boat.
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