Sea Bass with Leek, Potato and Truffle, a recipe from Alain Ducasse on Gourmetpedia

Ingredients

• - 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 chili
• 10 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