Are you missing the joy of eating at fancy restaurants? Today I’ll show you how to cook restaurant quality cuisine at home with a few simple techniques and a whole lot of butter!
This recipe is a simplified twist on a dish from Daniel Boulud’s cookbook — a minimalist sea bass en papillote with a bordelaise wine reduction, some crispy, buttery confit potatoes, and a smooth Leek Royale custard — an elegant way to use those leek greens that always end up in the trash.
Ingredients for 2 servings:
• 400g Sea Bass
• 1 Potato
• 3 Leeks
• 5 Shallots
• 750ml Red Wine
• 250ml Tawny Port
• 3 Sprigs Thyme
• 1Tbsp Rice Flour
• 500ml Heavy Cream
• 600g Butter
• 5 Eggs
My Gear:
• Wusthof 8in Chefs Knife:
• Staub Dutch Oven:
• Oxo 16in Tongs:
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