My Best: Daniel Boulud (2014) Recipe
The collection that shows you how to cook like a great chef! Step-by-step illustrated instructions will help you master all the skills and techniques that are an essential part of Daniel's style of cooking. Inside, find eleven detailed and illustrated recipes that show you how to succeed in making his Crispy Sea Bass 'en paupiette,' and more.
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Ingredients
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Crispy Sea Bass en Paupiette — Fish and Filling
Mushroom Duxelles (filling)
Paupiette Wrapping & Finish
Citrus Beurre Blanc Sauce
Garnish
Method
Crispy Sea Bass en Paupiette — Fish and Filling
- 1
Prepare fish
Pat the sea bass fillets dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. If fillets are uneven, butterfly or trim to an even thickness (about 1/2 inch) so they roll easily.
- 2
Sear fillets (initial)
Heat 2 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear 1.5–2 minutes until the skin is crisp (do not move them). Turn and sear the flesh-side 30–45 seconds just to set. Remove fillets to a plate and allow to cool slightly so they are easier to handle.
- 3
Mushroom Duxelles (filling)
- 4
Cook duxelles
Melt 1 tbs butter with 1 tsp olive oil in a skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and chopped mushrooms and stir. Cook, stirring occasionally, 6–8 minutes until the mushrooms release liquid and it evaporates; the mixture should become paste-like. Add 2 tbs dry white wine and cook 1–2 minutes until the alcohol evaporates. Stir in 1 tsp chopped thyme, 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and let cool slightly.
Paupiette Wrapping & Finish
- 5
Assemble paupiettes
On a clean work surface, lay a sheet of plastic wrap. Place 2 slices of prosciutto slightly overlapping to form a rectangle roughly the size of a fillet. Dust the center lightly with a pinch of the 2 tsp flour. Place a thin layer (about 2–3 tbs) of mushroom duxelles down the center, then a small handful (about 1/2 cup total divided) of wilted, squeezed-dry spinach. Place a seared sea bass fillet, skin-side down, on top of the filling. Fold the prosciutto ends over the fish to enclose, then use the plastic wrap to roll and tighten into a neat log. Twist the ends of the plastic wrap and chill in the refrigerator 15–20 minutes to set the shape. Repeat for the second fillet.
- 6
Unwrap and dust
Remove the paupiettes from the refrigerator. Unwrap and discard the plastic. If needed, dust the outer prosciutto lightly with the remaining 2 tsp flour to help a slight crust form when finishing.
- 7
Finish in pan
Heat a clean skillet over medium heat and add 1 tbs butter. When foaming subsides, place the paupiettes seam-side down and cook 2–3 minutes to seal. Turn carefully and cook another 2 minutes, basting with melted butter to glaze and heat through (internal temperature should reach 125–130°F / 52–54°C for medium, cook a touch longer if you prefer fully done). Remove to a warm plate and tent loosely with foil while you finish the sauce.
Citrus Beurre Blanc Sauce
- 8
Reduce aromatics
In a small saucepan over medium heat, combine 2 tbs minced shallot, 1/4 cup dry white wine and 1 tsp white wine vinegar. Reduce gently until about 1–2 tbs of liquid remain (about 6–8 minutes). If using the optional 1 tsp cream, add it now and stir briefly—this helps stabilize the emulsion.
- 9
Mount with butter
Reduce heat to low. Remove the pan from direct heat and whisk in the cold butter, one cube at a time, allowing each cube to emulsify into the reduced liquid before adding the next. Keep the sauce warm but not hot (do not boil). Once all butter is incorporated, stir in 1 tsp lemon juice and season with 1/4 tsp salt and 1/4 tsp white or black pepper. Taste and adjust acidity or seasoning.
- 10
Finish sauce
If sauce becomes too thin, return to very low heat and whisk gently until it thickens slightly. Keep warm until plating.
Plating & Garnish
- 11
- 12
Serve
Serve immediately while the fish is warm and the sauce is glossy. Recommended accompaniments: gently sautéed baby vegetables or pommes purée.