Delicately sliced potatoes are the hallmark of Daniel Boulud's signature dish: Crisp Paupiettes of Sea Bass in Barolo Sauce. Delicately sliced potatoes are the hallmark of Daniel Boulud's signature dish: Crisp Paupiettes of Sea Bass in Barolo Sauce.
[MUSIC] So this next dish I would say is one of the most famous Daniel Boulud dishes. I think every chef is known for a famous dish he did in his life And I think this one steak pretty hard to make Yeah First thing, you take a good wine. I have a barrel of, it's an expensive wine but it's a good wine when it comes to make a sauce. And shallots inside. So I mince a little bit of shallots and they don't have to be so finely minced. And fresh thyme inside [FOREIGN] Stem of thyme, a little bit of pepper, [SOUND] and this will get reduced until I have about that much wine left. Oh Wow. And the shallots and the thyme inside. What you do is you take half of the bottle to make the sauce and you take the other half to drink with the fish.>> Right exactly. For the potatoes, I take the very large potato because I'm keeping the full length of the potato and creating sort of a bend of potatoes for that. So really peel it all off? Yeah. Around them lightly like that. We can prepare the potato ahead. Okay. And you keep them in the water And then when you are ready to do the potato sea bass, you slice them very finely in the mandolin. The black sea bass, this is certainly one of the most beautiful sea bass. So what I did is I cut the fillet here and I take the front and I put it inside the stomach cavity like this. So there's no wasting anything. Exactly. And then the tail Um-hm. I cut it about here and I fold it underneath like that. Wow. So now I have a very even piece of fish to cook. And then the potatoes. You don't really push to hard on it. So you get a very nice even Slice like this and you can see then the shadow of your finger behind. Yeah, okay. That's a good sign. Here we put A little bit of salt, pepper and a touch of clarified butter. [BLANK AUDIO] So I'm mixing the potatoes. And then you lay the potatoes in a way that you overlap the potato lightly in the center like this. So here, I am putting a little bit of fresh thyme on the sea bass, and a little bit of salt and pepper. And then we sort of put back the skin into The sea bass with the potato. Well done. Beautiful. So I'll put it here and it's better to do them a little bit ahead like that and then to put a little bit of clarified butter over just like this and keep it in the refrigerator. For a few minutes until the butter sets and all that. Okay, so that it'll stay. So the [UNKNOWN] would set a little bit better. And a little bit of fresh thyme. The whole stem, I can remove it after. A little bit of salt and pepper. And what you want to do with the leeks is to basically sweat them until they get soft and tender. You put a touch of water to just rehydrate a little bit the leeks for a final cooking. And then the sauce I will use the wine, from half a bottle to couple of tablespoons. And now, I'm gonna mount it with a little bit of butter. That's almost what we call a [FOREIGN]. Right. And then what I do, is I put a pinch of sugar to cut off from the tannin. A little bit of salt and could you put a little bit of pepper in? You hold on that. I'm using a little strainer. Voila. The [INAUDIBLE] is cooked. Keep them here. And now we're going to cook the fish. Great. The butter sealed it a little bit. So I am putting a little bit of clarified butter So the pan is hot. And now I'm placing the sea bass inside. You see on the side of the potato starts to get lightly colored here. Mm-hm. So that's how you know? Yeah. Right. Are you ready for a flip? Yeah, I'm ready. So what you do carefully you just turn it over. Wow, look how gorgeous that is. This Here I put the bed of leeks on the bottom of the place. The papillote of sea bass. [BLANK_AUDIO]