Sea Bass en Paupiette

fusili with red wine braised octopus and bone marrow

This dish is Daniel Boulud's interpretation of fish and chips. The trick is a special technique that uses a Japanese turning slicer to thinly slice the potatoes. (Image and Recipe from My Best, Daniel Boulud, Alain Ducasse Publishing


Serves 6 as a main dish

For the Paupiette

6 skinless boneless sea bass fillets
Grapeseed or canola oil for frying
2 large Idaho potatoes peeled
salt and pepper

For the Sauce

½ bottle red wine
½ cup Ruby Port
½ cup diced finely shallots
½ tsp. black pepper
1 sprig thyme
1 cup white Veal Stock
½ pound cold butter cut in small pieces
Salt and pepper

Potato Puree

1½ pounds Yukon Potatoes
1 pint heavy cream
2 tablespoons butter
Salt and pepper
Salt and Pepper


4 large leeks
2 cups packed spinach leaves
2 tablespoons butter
6 baby leeks or scallions for garnish
sugar salt and pepper




Cut each fillet as close to a rectangle as possible (5 x 2 inches in size). You can cut the ends slightly of the fillets so you are able fold them under the tail end. Slice the potatoes using the Japanese turning slicer

slicing potatoes with a turning slicer


and then cut into potato sheets of 1 inch x 6 inches.

Lay the potato strips on wax paper and brush the slices on both sides with the melted butter and season with salt. For each paupiette, use a 10-inch sheet of wax paper and arrange 8 slightly overlapping potato slices to form a 5-inch wide rectangle. Center a fish fillet horizontally in the rectangle and wrap the potatoes over and around the fillet to enclose it completely. Use the wax paper to help seal the potato wrap around the fish; remove the paper. Repeat for all the fillets then cover and refrigerate for up to 2 hours.

slicing potatoes with a turning slicer

Cook the leeks --In a medium skillet, melt 2 tablespoons of the butter over moderate heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Season with salt and pepper and keep warm.

slicing potatoes with a turning slicer

In a large nonstick skillet, melt the remaining 2 tablespoons of butter over moderately high heat. Add the paupiettes and cook until the potatoes are tender and golden, turning once with a large spatula. By the time both sides are crisp the fish should be cooked through. For thicker pieces of fish you may need to insert the pan into the oven for 3-5 minutes.

Assembly--Spoon the leeks onto 4 warmed serving plates and ladle the Barolo Sauce around them. Set the paupiettes on the leeks and top each one with a thyme sprig. Garnish with the a baby leek and serve.

Video of Daniel Boulud creating his Signature dish

This dish is served at the two star Michelin Restaurant Mareo and is said to be their most popular dish. The combination of octupus with bone marrow is unusual but seems to work wonderfully. Chef Michael White says that: "the way they interact here is sublime and another argument for the marriage of meat and marine, with the red wine and tomato sauce offering a suitably robust backdrop.

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