Paupiette of Potato Crusted Sea Bass - Braised Leek, Beurre Rouge
Rich and buttery with a melt in your mouth texture, this Paupiette of potato crusted sea bass with braised leek “beurre rouge” is simple, elegant and full of technique.
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Ingredients
- 1 5 oz fillet of Sea Bass
- 1 large Russet potato
- 2 small Basil leaves
- 6 oz rinsed leek
- 1 cup heavy cream
- 1 Tablespoon instant potato
- 1 Tablespoon salt
- 2 Tablespoons dehydrated hash browns
- 1 cup red wine
- 5 black peppercorns
- 1 shallot rough chopped
- 1 garlic clove peeled
- 1 Tablespoon granulated sugar
- ⅛ cup heavy cream
- ½ lb. diced butter
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