- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 35 minutes
- Effort: medium
- 4 sea bass, each around 175kg and skinned
- 4 large potatoes, waxy and peeled
- 100 g clarified butter
- 2 tbsp olive oil
- 1 medium leek, finely chopped
- 0.5 tsp strands saffron
- 4 tbsp dry white wine
- 175 ml single cream
- 1 pinches black pepper
1. Set the oven to 190°C/gas 5. Check the sea bas fillets for any pin bones and trim the fillets as necessary.
2. Cut the potatoes into very thin slices.
3. In a frying pan, heat half the clarified butter with half the oil until hot but not smoking. Cook the potato slices in the fat, a few at a time, for about two minutes until just softened but not coloured. As the potato slices are cooked, keep them warm so that they do not harden.
4. Cover each fish fillet in potato slices, overlapping each slices by half, to make four neatly wrapped parcels. Brush lightly with a little more clarified butter and place in the oven for 10 minutes until golden brown.
5. Heat about two tablespoons of clarified butter in a saucepan and gently cook the chopped leeks for five to seven minutes until softened. Just before they are done, add the saffron strands and stir well.
6. Stir in the wine and cook for two minutes. Season with salt and pepper to taste and pour in the cream.
7. Simmer for a further five minutes until the sauce is reduced and thickened. Serve the bass on top of the leeks and enjoy.
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