Paupiette of Black Bass with Foie Gras and Truffle

The English translation for the word "paupiette" is "stuffed slice of meat." This recipe, though, is adapted from one of La Bernardin's Chef, Eric Ripert. Le Bernardin has built its worldwide, four-star reputation exclusively on fish and seafood. In this case, succulent black bass, foie gras and truffles are wrapped in a savoy cabbage leaf and steamed. The foie gras melts, infusing the bass and the truffles with flavor.

Ingredients:

2 ounces shallots, finely diced
1 cup dry red wine
3 fluid ounces red wine vinegar
1 Celery stalk, peeled
1 Carrot, peeled
2 Leeks, white and green parts, washed
4 Savoy cabbage leaves. Avoid the outer leaves.
1/2 cup unsalted butter, cold
Sea salt to taste
freshly ground white Pepper, to taste
2 Teaspoons chopped, black fresh truffles
2 ounces foie gras, sliced into 1/2 ounce portions
4 Black Bass fillets, 6 ounces each
1 Tablespoon violet mustard

Preparation:

Place the shallots, wine and vinegar in a small saucepan. Bring to a boil, then reduce by half. Set aside.
Cut the celery and carrot in two crosswise halves. Trim the celery and carrot halves and the leeks to the same length. Julienne the celery and carrot and set aside. Blanch each vegetable separately in pots of boiling, salted water until crisp-tender - roughly 1 minute each for the celery, carrots, and leeks, and about 2 minutes for the cabbage. Immediately drain and refresh under cold running water. Trim away the bottom 1 1/2 inches from each of the cabbage leaves and set all vegetables aside.
Lay a sheet of plastic wrap on a counter and rub with butter. Place one cabbage leaf in the center, with the outer side down. Cut 2 tablespoons of butter into tiny pieces and place them in a line down the center rib of each cabbage leaf. Season with salt and pepper.
Sprinkle 1/2 teaspoon of truffle over each cabbage leaf. Place a slice of foie gras on top of the truffles and top with some of the vegetables.
Season the fish on both sides with salt and pepper. Place it on top of the vegetables. Fold the sides of the cabbage over the fish and then roll the cabbage in the plastic. Do NOT fold the ends of the cabbage. Tuck the ends of the plastic wrap underneath to make neat packages and place in the refrigerator.
Cut the remaining butter into small pieces and set aside.
Bring the reduced wine mixture to a boil over medium-high heat. Whisking constantly, add the butter very gradually. Remove the mixture from the heat and adjust the salt and pepper.
Place the fish packages into a steamer and steam. Continue steaming until a metal skewer inserted into the center of the fish for five seconds begins to feel warm but not hot when touched to your lip. This process should take about 10 minutes depending on the size of the fish.
Bring the sauce to a simmer and whisk in the mustard. Remove from the heat.
Cut the plastic wrap away from the cabbage, and cut each package in half, on the diagonal.
Lay 1/2 of each fish package in the center of a warm serving plate. Prop the cut ends of the remaining halves on top of those on the plates. Spoon sauce over one of the pieces and drizzle around the plate. Serve immediately.

Directions:
The English translation for the word "paupiette" is "stuffed
slice of meat." This recipe, though, is adapted from one of
La Bernardin's Chef, Eric Ripert. Le Bernardin has built its
worldwide, four-star reputation exclusively on fish and
seafood. In this case, succulent black bass, foie gras and
truffles are wrapped in a savoy cabbage leaf and steamed.
The foie gras melts, infusing the bass and the truffles
with flavor.

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Paupiette of Black Bass with Foie Gras and Truffle

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