Black Sea Bass en Papillote

Black Sea Bass en Papillote
by Chef Terrance Brennan
Picholine
35 W. 64th St. NYC
212.724.8585
Serves 4

"This dish is our most popular fish offering," says Brennan. "Most of the work can be done ahead of time. Right before serving, the papillotes go in the oven and can be opened at the table with all the flourish and drama you want."


convert		Ingredients
		For the papillotes
1 1/2 cups		thinly sliced cauliflower florets
2 tablespoons		extra-virgin olive oil
1 cup		thinly sliced leeks, carefully washed
4		12-inch sheets of wide aluminum foil
2 tablespoons		unsalted butter, plus extra for coating the foil
4		6- to 7-ounce black sea bass fillets
3/4 cup		cooked assorted wild mushrooms
		Coarse sea salt and white pepper, to taste

		For the sauce
1 large		shallot, minced
1 1/2 tablespoons		unsalted butter
1/4 cup		sliced raw cauliflower
1 sprig		French thyme
2 tablespoons		white wine
1/2 cup		chicken stock
1 teaspoon		lemon juice
2 tablespoons		chopped black truffles (optional)
		coarse sea salt and white pepper, to taste
12		seedless red or green grapes, peeled and cut lengthwise into quarters

Method

For the papillotes
1. Preheat the oven to 350° (180°C). Toss the cauliflower florets in the olive oil and spread in one layer on a sheet pan. Place in oven and bake for 12 to 15 minutes, or until tender. Remove, cool and reserve.

2. Bring 2 quarts of salted water to a boil and cook the leeks for 45 seconds. Remove and shock in an ice bath. Drain and reserve.

For the sauce
1. Sweat the minced shallot in 1/2 tablespoon of the butter until soft; do not let it color. Add the cauliflower and sauté briefly.

2. Add the thyme and wine and reduce by three quarters, until almost dry. Add the chicken stock and simmer for 7 to 8 minutes, reducing by one-third.

3. Pour the sauce into a blender along with the remaining 1 tablespoon of butter, lemon juice and truffles. Blend until smooth. Season to taste with salt and pepper. Pour into a small sauce pot, add the grapes and keep warm until ready to serve.

To assemble
1. Brush the center of each foil sheet with butter. Combine the cauliflower, leeks and mushrooms, and then divided evenly in the center of each sheet. Top with 1/2 tablespoon of butter.

2. Place 1 bass fillet on top of the vegetable mixture. Sprinkle with salt and pepper. Fold the foil over the fish to make an envelope and crimp the edges to seal.

To serve
Preheat the oven to 375°F (190°C). Place the foil packages on a sheet pan and bake for 7 to 10 minutes, or until the bass is cooked through.

2. Unwrap each papillote carefully — beware of the hot steam. Remove the fish and vegetables onto 4 warm plates. Nap with the sauce and serve immediately.

Reviews