Daniel Boulud Brasserie's Sea Bass with Sauce Vierge

Viva Las Vegas! Wesley Holton, executive chef of Daniel Boulud Brasserie in Las Vegas, prepares succulent sea bass with sauce Vierge and artichokes three ways. Plus: Chef Holton shares at-home tips, such as how to keep fish skin crispy. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Daniel Boulud Brasserie's Sea Bass with Sauce Vierge