Slow-Baked Sea Bass Recipe - HungryForever Food Blog

Ingredients

• Salt
• 3 cups diced and rinsed leek (green part only, from 2 medium leeks (reserve the bottom white ends for crispy leeks, below), 10 ounces)
• cup ½parsley leaves
• 1 cups ¾heavy cream
• 3 eggs
• Freshly ground white pepper
• 1 tablespoon butter (softened)
• 3 tablespoons butter
• 2 Vidalia onions (thinly sliced)
• 2 teaspoons chopped thyme
• 2 inches large russet potatoes (at least 5long)
• cup ½Garlic Paste
• 2 tablespoons chopped parsley
• 2 cups Clarified Butter (plus extra as needed)
• Canola oil for frying
• 2 pieces of white leek (reserved from above, 3-inch)
• 3 tablespoons rice flour
• 1 large russet potato (peeled)
• 6 boneless black sea bass fillets (skin on, 7-ounce)
• Salt and freshly ground white pepper
• 2 tablespoons butter (melted)
• cup ⅓Syrah Reduction
• 1 tablespoon heavy cream
• 2 cups cold butter (cubed, 4 sticks)
• Fleur de sel
• Cracked black pepper
• cup ¼parsley leaves