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Cook Time
-
Total Time
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Yield
6 servings
Ingredients
2 tablespoons olive oil
½ cup celery (110 g), sliced
½ cup leek (45 g), julienned
½ cup carrot (60 g), julienned
salt, to taste
white pepper, to taste
1 cup heavy cream (240 mL)
1 whole sea bas, cleaned
black pepper, to taste
2 tablespoons fresh tarragon, chopped
2 sheets puff pastry
2 eggs, beaten
fresh parsley, for serving
lemon wedge, for serving
Chive Butter Sauce
1 cup white wine (250 mL)
lemon juice
4 shallots, minced
½ bunch fresh tarragon
1 cup heavy cream (240 mL)
18 tablespoons butter, sliced, 2 1/4 sticks
salt, to taste
pepper, to taste
chive, minced
How to Make It
1. Step
Heat the olive oil in a medium pan over medium heat.
2. Step
Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
3. Step
Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
4. Step
Remove the pan from the heat.
5. Step
Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
6. Step
Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
7. Step
Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
8. Step
Transfer the fish to the center of the sheet of puff pastry.
9. Step
Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
10. Step
Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
11. Step
Chill in the refrigerator for at least 30 minutes.
12. Step
Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
13. Step
Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
14. Step
Remove the tarragon stem and season with salt and pepper. Stir in the chives.
15. Step
Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
16. Step
Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
17. Step
To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
