-
1
In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes.
-
2
Whisk in the heavy cream and set aside.
-
3
Using a mandoline, cut the potatoes lengthwise into paper-thin slices.
-
4
Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt.
-
5
Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
-
6
On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch.
-
7
Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by 1/2 inch.
-
8
Repeat until you have 4 rows of slices.
-
9
Place each fillet lengthwise across a row of potatoes.
-
10
Wrap the potato slices around the fillets, using the parchment paper to help lift the slices.
-
11
Refrigerate.
-
12
In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat.
-
13
Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes.
-
14
Season the leeks with salt and pepper and set aside to keep warm.
-
15
Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time.
-
16
Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve.
-
17
Return the sauce to the pan and set aside to keep warm.
-
18
Preheat the oven to 400 degrees.
-
19
Place a large nonstick skillet on top of the stove over high heat.
-
20
Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down.
-
21
Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes.
-
22
Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer.
-
23
Serve the fish on a bed of leeks with the sauce spooned around.
-
24
Garnish with chives.
