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1
Trim each of the sea bass fillets into a 5-by-1 1/2-inch rectangle.
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2
Season with salt, pepper and the thyme.
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3
Using a knife, slice each potato lengthwise to remove the rounded portions and make a block shape; do not cut off the tips of the potatoes, but do peel them.
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4
Using a mandoline, slice the potatoes lengthwise into very thin slices.
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5
Brush the slices on both sides with the melted butter and season with salt.
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6
For each paupiette, on a 10-inch sheet of wax paper, arrange 8 slightly overlapping potato slices to form a 5-inch wide rectangle.
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7
Center a fish fillet horizontally in the rectangle and wrap the potatoes over and around the fillet to enclose it completely.
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8
Use the wax paper to help seal the potato wrap around the fish; remove the paper.
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9
Repeat to form the remaining paupiettes.
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10
Cover and refrigerate for up to 2 hours.
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11
In a medium skillet, melt 2 tablespoons of the butter over moderate heat.
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12
Add the leeks and cook, stirring, until softened, about 5 minutes.
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13
Season with salt and pepper and keep warm.
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14
In a large nonstick skillet, melt the remaining 2 tablespoons of butter over moderately high heat.
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15
Add the paupiettes and cook until the potatoes are tender and golden, turning once with a large spatula, 8 to 10 minutes per side.
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16
Spoon the leeks onto 4 warmed serving plates and ladle the Barolo Sauce around them.
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17
Set the paupiettes on the leeks and top each one with a thyme sprig.
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18
Garnish with the chives and serve.
